Duck breasts with beetroot, apple and braised red cabbage

The pickled beetroot leaves are best made a day ahead, but can be done in an hour if you're pressed for time.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the roasted beetroot

For the red cabbage

For the beetroot purée

  • 600g/1lb 5oz raw beetroot, peeled, cut into chunks
  • 1 onion, roughly chopped
  • ½ garlic clove, roughly chopped
  • 2 sprigs fresh thyme, leaves only

For the apple purée

For the duck

To serve