Ingredients
- Bunch of baby beetroot, cleaned with skin left on
- Olive oil
- Sea salt and freshly ground black pepper
- 1/2 bottle of pinot noir or other red wine
- 4 potatoes, peeled and chopped
- 1 celeriac, peeled and chopped
- 2 cloves garlic
- Butter
- Cream
- 2 duck breasts
- Olive oil, for roasting
Method
Preheat oven to 175C. Slice the beetroot into bite-sized pieces. Place in a small, heavy-based roasting dish, drizzle with olive oil, season with sea salt and pepper and roast in the oven for 30 minutes.
Reduce wine in a heavy-based frypan. In a saucepan, cover potatoes and celeriac with water and add a pinch of salt and the garlic cloves. Bring to the boil and simmer until tender. Drain and mash with butter and cream (the more the better), season with salt and pepper and keep warm.
Score the skin side of the duck breasts in a diamond pattern, season and pan-fry skin side down over a medium heat for about 6 minutes or until golden brown. Turn and fry for a further 3 minutes.
Meanwhile, remove the beetroot from the oven and pour over the reduced red wine. Nestle the duck breasts, skin side up, among the beetroot, and return to the oven for a further 10 minutes.
Remove from oven and allow to rest for a few minutes.
To serve
Place a large dollop of the mash in the middle of a plate. Slice the duck breasts and arrange on top. Spoon over the beetroot and red wine sauce.
