Grilled Duck
Blackberry Ketchup
1 small red onion, chopped
1 tablespoon oil
300g blackberries, washed
50g soft brown sugar
50ml cider vinegar
½ teaspoon chipotle chilli paste or ½ teaspoon smoked paprika
1 tablespoon brown sauce
Cook the onion in the oil until soft. Add the blackberries and cook for 5 minutes. Add the sugar, vinegar, chilli and brown sauce and simmer for 15 minutes. Blend and pass through a fine sieve. Season to taste
4 duck breasts, silver skin trimmed
Salt
Season the duck and place skin side down on a pan over low heat. Gently cook until the fat is crisp and golden – will take about 10 minutes. Flip over and cook for 5 minutes on the other side – more if you like it well done. Rest the duck for 10 minutes and reserve any fat for roasties. Return the duck to the pan and add a teaspoon of ketchup to each. Cook to glaze. Slice and serve.
Roast Beetroots
2 large beetroots, scrubbed
2 tablespoons oil
Salt and pepper
Few sprigs rosemary
Sumac ( optional)
Take a sheet of foil and place beetroots on top.
Drizzle over the oil, season and add the rosemary. Gather into a parcel and cook in a 180oc oven until soft – just over an hour. Cool until you can handle them and peel. Slice as thinly as you can.
Arrange the beetroots around the duck on a plate with a dessertspoon of the ketchup on the side.
Dust with some sumac and serve.
