Recipes

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.

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Ingredients

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