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Roast wild duck with beetroot puree (recipes)






Serves 8



Preparation time

over 2 hours



Cooking time

over 2 hours

















Ingredients



For the beetroot purée3 raw beetroot2½ tbsp red wine vinegarsalt and freshly ground black pepper1 leaf gelatine125ml/4½fl oz whipping cream1 tsp raspberry vinegarFor the teal2 teal (wild duck), legs removed25g/1oz unsalted butter, softenedsalt and freshly ground black pepper1 garlic clove, halved2 sprigs thymeolive oil, for cookingbeetroot shoots or red chard, to garnish



Method



1. Preheat the oven to 180C/360F/Gas 4.2. For the beetroot purée, with a scouring brush, scrub the beetroots gently, but do not trim. Wrap in aluminium foil and place on a baking tray. Bake for 1½-2 hours, or until tender.3. In a small non-reactive saucepan, boil the red wine vinegar for about one minute to reduce by half. Leave to cool.4. Unwrap the beetroots and leave until they are cool enough to handle, then peel and coarsely chop them - you can use gloves to prevent your hands from getting stained. 5. Transfer to a food processor with the reduced vinegar and blend to a smooth purée. Season to taste with salt and freshly ground black pepper.6. Tip the beetroot purée into a muslin-lined sieve set over a bowl. Leave to drain for 2-3 hours.7. Soak the gelatine in two tablespoons of cold water until softened.8. Transfer the beetroot purée to a saucepan. Heat the purée until warmed through.9. Remove the gelatine from the water, add to the warmed purée and stir until completely dissolved.10. Pour the mixture into a bowl and chill in the fridge for five minutes or until cool. 11. Whip the cream until thick, soft peaks form. Fold the cream and the raspberry vinegar into the set beetroot. Return to the fridge and chill for at least two hours or ideally overnight.12. For the teal, preheat the oven to 200C/390F/Gas 6.13. Rub the teal breasts with the butter and season with salt and freshly ground black pepper to taste. Stuff each one with ½ a clove of garlic and a thyme sprig.14. Heat a little olive oil in a frying pan until hot. Add the teal and brown for one minute on each side. Transfer to a roasting tray, then place in the oven and roast for three minutes, or until cooked through. Remove and rest for at least five minutes, before slicing.17. To serve, carve the teal breasts off the bone and slice thinly. Place spoonfuls of the set beetroot onto teaspoons, top with slices of teal breast and beetroot shoots or red chard.