Duck with Beetroot and Red Onion Relish
Ingredients
- 3 oranges
- 4 tbsp oil
- 1 lb red onions peeled and thinly sliced
- 4 duck breasts each about 6 oz
- salt and pepper
- 1/2 pint red wine
- 2.5 cm 1/2 inch piece fresh root ginger, peeled and grated
- 1 1/2 tsp soft brown sugar
- 7 floz port
- 6 oz cooked beetroot beet, sliced
Instructions
- Grate the zest and squeeze the juice from 2 of the oranges; slice the other orange.
- Heat the oil in a heavy-based frying pan, add the onions and cook gently, stirring often for 15-20 minutes, until soft and caramelised.
- Meanwhile, lightly score the duck fat with a sharp knife and rub a little salt into the cuts.
- Place skin-side up in a roasting tin and tuck the orange slices in between. Roast at 200°C (400°F/gas 6) for 12-15 minutes.
- Add the wine and orange juice to the onions; bring to the boil and let bubble for about 5 minutes until the liquid is totally reduced.
- Add the ginger, orange zest, sugar and port, bring to the boil and bubble for 5 minutes until syrupy.
- Add the beetroot and warm through. Season to taste.
- Let the duck rest for 5 minutes. Then serve it with the relish and the roasted orange slices.
Calories: 586 kcal
Carbohydrates: 31 g
Protein: 48 g
Fat: 24g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 174 mg
Sodium: 169 mg
Potassium: 1164 mg
Fiber: 5 g
Sugar: 19 g
Vitamin A: 358 IU
Vitamin C: 77 mg
Calcium: 85 mg
Iron: 11 mg