Duck with Beetroot

The combination of beetroot with rich duck makes a striking main course worth sharing with family and friends.

Serves: 4
20 mins
1 hour 40 mins


  • 4 Gressingham duck breasts
  • 4 medium size raw beetroot
  • 1 small butternut squash ( peeled, deseeded and cut into wedges )
  • 1 whole bulb of garlic ( cut in half )
  • 1 bag washed baby spinach
  • 2 sprigs of thyme
  • 4 tablespoon olive oil
  • 10gr unsalted butter
  • salt & pepper


  1. Place the beetroot in a pan with cold water and place on to a medium heat. Cook for approx. 45 mins until tender, test by piercing with the tip of a sharp knife, the knife should go in easily but with a slight resistance. Drain and allow to cool.
  2. Rub or peel off the skin and cut in quarters. Place in an oven proof dish and mix with 2 tablespoons of olive oil, salt and pepper, and bake for 10 mins at 180°C. While the beetroot was boiling you can also put the butternut squash wedges into an oven proof dish and add the thyme, the 2 halves of garlic, 2 tablespoons of olive oil and a little  salt and pepper. Cook for approx 30 mins until tender. Again test with the tip of a sharp knife.
  3. Meanwhile prepare the duck. Pat the skin of the duck breast with a kitchen towel to remove excess moisture, score the skin and season with salt and pepper.  Place the breasts skin side down in a cold non-stick pan on a low to medium heat without oil for 6-8 minutes or until golden brown.  Pour off the fat regularly and seal the other side for 30 seconds.
  4. Place the breasts skin side up on a rack in a roasting tin in the middle of the oven at 220°C / Fan 200°C / Gas Mark 7, 10 min rare, 15min medium, 18 min well done when the duck is cooked rest the meat in a warm place for 10 min before serving.
  5. When all of the above is ready you have only the spinach left to prepare. This is very quick.
  6. Place a large frying pan onto a low to medium heat. Put in the butter and when it starts to lightly sizzle add in the spinach, season with salt and pepper and cook lightly for a couple of minutes until the spinach has wilted.
  7. Arrange all the vegetables between 4 plates, slice the duck lengthways and place on the vegetables, pour over all the juices remaining on the cutting board on top of each breast. Enjoy!

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.