Duck Breast with Honey & Caraway

An audacious beetroot and grapefruit salad is served up alongside a honey and caraway flavoured duck breast in this delicious dish from Bruno Lambert. Recipe courtesy of www.greatbritishchefs.com. Ready in 45 minutes.

Servings
Serves: 2
Prep
15 mins
Cook
30 mins

Ingredients

Duck

  • 2 200g duck breasts
  • Salt and pepper
  • ½  tbsp caraway seeds
  • Honey

Beetroot

  • 150g baby beetroot
  • 75ml brown chicken jus
  • 1 ½ tbsp honey
  • 1½ tbsp tarragon vinegar

Grapefruit salad

  • 1 pink grapefruits segmented
  • ½ handful of young flat parsley picked
  • ½ red onion sliced finely
  • ½ cloves of chopped garlic
  • 1 ½ tbsp balsamic vinegar
  • 1 ½ tbsp olive oil
  • 1 ½ tbsp walnut oil

Method

  1. Cook the seasoned duck on the skin side first. When the skin is dark and golden in colour, add a dash of honey and caraway seeds, turn on the flesh side to finish the cooking. When the glaze is thick, roll the breast in jus to coat them all around.

Beetroot

  1. Pre-heat oven to 180°C/gas mark 4. Bake the beetroot wrapped in foil until soft in the middle, approximately 30 min. Peel the beetroots, then cut to an even shape trimming them with a knife.
  2. Process the trimmings in a food processor to get a puree, then place in a mousseline cloth and then in a colander with a small plate over it and then topped with a weight. After 15 minutes pour the juice into a small saucepan to reduce by half and then add the chicken jus, honey and the tarragon vinegar.

Grapefruit salad

  1. Cut the beets into quarters and place them in a mixing bowl with the onions, garlic and parsley, then dress with the balsamic, olive oil, walnut oil and seasoning.
  2. Arrange the beetroots onto plates. Cut the duck in thick slices and arrange over the beetroot with the grapefruits between. Spoon the sauce from the pan over; finish with micro celery or simply celery leaves.
Email recipe

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.