Served with candied beetroot, honey glazed roast parsnips, toasted sesame seeds and a balsamic reduction.
Hi, I’m Chef Jonny, Head Chef at The Pavilion in Bedford Park.
Each month we bring you a delicious recipe that you can try at home. Good luck with the recipe and enjoy!
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- 75g flaked almonds
- Gressingham duck breast (scored fat)
- 2 candy beetroot
- 2 golden beetroot
- 1 parsnip (cut into batons)
- 1 carrot (cut into batons)
- Any good quality mixed salad leaves (mizuna leaf, radicchio, watercress, baby spinach, etc)
- 45g almonds
- Balsamic glaze
- Chives and parsley to garnish (small handful)
- Salt (pinch)
Place beetroot in two separate pans (to avoid discolouration) and cover with cold water, bring to the boil and simmer for around 25 mins or until a sharp small knife can be inserted easily into
the flesh. Once cooked, remove the outer skin whilst warm and cut the beetroot into wedges and set aside.
Place carrot and parsnip batons in a baking tray and drizzle with honey and olive oil, season lightly with salt and pepper and roast in a hot oven (185°) for around 30-40 mins until cooked, then set aside.
Whilst carrots and parsnips are roasting, cook the duck. Set a pan over a high heat until very hot, season the scored fat and then place fat side down in the hot pan and immediately turn the heat to low to allow the fat to render. After 4 minutes, check the duck fat, it should be golden by now. At this point transfer to the hot oven and cook for 7 minutes (this will give you a nice pink, plump duck breast. Remove from oven and rest in a warm place.
Scatter almonds in a pan and roast lightly for 8 mins in the oven. Whilst these are toasting, season your salad with French dressing and arrange on a plate with the beetroot wedges, drizzle with balsamic glaze. Scatter almonds over and then arrange the vegetable batons around the dish. Finally slice the duck and rest on top of the salad.