Hello Bloggers!
Today is the final day of the Valentines menu and we have the main course to warm the heart of you love one courtesy of our chefs here at Lindley.
Duck with Spiced Apples & Braised Beetroot
What you need: (makes 4)
2 duck breasts
6 medium sized beetroot, topped and tailed and peeled
25g butter
Half glass of red wine
Half onion, chopped
2 cloves of garlic, finely sliced
Dessertspoon of balsamic vinegar
Teaspoon of Demerara sugar
Sprig of thyme
Four black peppercorns, lightly crushed
Sea salt
100ml of duck stock
Aluminium foil
Handful spinach
Also for the Duck stock you will need:
Duck carcass from the above
5lb carrots
4 onions
Bay leaves
1 head of celery
Bunch thyme
Now what you need to do:
- Cook the duck crowns side down in a roasting tray for about 10 minutes in a hot oven. 240C and allow to rest.
- Place the peeled beetroot in a large pocket of aluminium foil along with all the other ingredients except the butter!
- Seal tight and place in an ovenproof dish with a generous amount of water in to prevent the foil burning.
- Bake at 160-170C, gas mark 6 for approximately 1 ¼ hours to 1 ½ hours.
- Open the foil with caution as the steam could burn. Test with a sharp knife to see if the beetroot is cooked and soft (otherwise return to the oven until cooked).
- When cooked drain the juices through a sieve into a pan, bring to boil and add the duck stock and reduce to make the sauce. Finish by whisking in a little butter.
To cook the apples
What you need
1 Granny Smith apple, cut into 8
pieces
Icing sugar
Few drops of olive oil
Good pinch mixed spice
What you do
- Sieve the icing sugar into a hot pan and allow to caramelise to golden brown.
- Add the turned apples, sprinkle with mixed spice and toss until richly coloured.
Serve with a little wilted
spinach.
Top Tip: To prevent red colouring on your hands, a pair of rubber
washing up gloves are great for peeling beetroot.
