The vibrant tarragon and earthy beetroot in this dish are fabulous with rich duck breast, and the colours are beautiful too. To counteract the softness, serve it with oven-warmed root vegetable crisps or fresh red chicory leaves for their bitter edginess. served on a plate is a bit 2011, but do what you need to do here.
Breast of duck with tarragon and beetroot
Serves 4
The vibrant tarragon and earthy beetroot sauces in this dish are fabulous with rich duck breast, and the colours are beautiful too. To counteract the softness, serve it with oven-warmed root vegetable crisps.
4 duck breasts
2 small bunches fresh tarragon (about 40g)
2 tbsp butter
2 medium shallots, finely chopped
250ml chicken stock
140ml single cream
3 large beetroot, roasted until soft, or 2 vacuum packs of ready cooked beetroot
With a sharp knife (a Stanley knife works brilliantly), score the duck skin in a criss-cross pattern. Strip the tarragon leaves from their stalks.
Melt the butter in a small pan and cook the shallots with the tarragon stalks, until the shallots are soft but not coloured. Add 5floz/140ml of the chicken stock and reduce by half. Stir in the cream, bring back to the boil and then remove from the heat. Bring a small pan of water to the boil and plunge in the tarragon leaves. After 20 seconds, drain well and transfer to a blender.
Add the cream mixture and blend until smooth, then pass through a fine sieve. Taste and season with salt and a little pepper. Peel the beetroots if necessary and chop them roughly. Whizz in a blender with the remaining chicken stock to make a smooth purée-cum-sauce. (A food processor won't get it completely smooth. If you don't have a blender or liquidiser, serve the duck with cubes of beetroot heated in a little butter.) Preheat the oven to 200C/400F/ gas mark 6.
Season the duck breasts and place them skin-side down in a medium-hot pan.
Cook until the skin starts to colour, then transfer to the oven, still on the skin side.
Roast for 5-8 minutes, depending on how well done you like it. Allow the duck to rest in a warm spot for 5-10 minutes, while you reheat the beetroot purée and tarragon sauce. Slice the duck and serve with the purée and sauce.
