Duck breast with lavender, beetroot and sweet potato
- ⏱ 1 hour 10 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Duck breasts are served with lavender-spiced sticky glaze and roasted beetroot and sweet potato.
Adapted from Great British Chefs.
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Duck breast with la...
0/0
COOK 1COOK 2
1Mise en place
2Toast spices
In a dry pan on medium heat, combine the Szechuan...
Place the toasted spices into a mortar and pestle,...
Set aside until required
3Plate and serve
+ 14 more steps in the app
Duck breast with la...
0/0
COOK 2COOK 1
1Mise en place
Prep 6 beetroot: small
2Toast spices
3Plate and serve
+ 14 more steps in the app
Ingredients
- 4 duck breasts
- 10 g Szechuan pepper
- 10 g coriander seeds
- 5 g cumin seeds
- 5 g fennel seeds
- 10 g lavender (dry)
- 100 ml maple syrup
- 6 beetroot (small)
- 2 sweet potatoes
- olive oil, to taste
- butter, to taste
- salt, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 1 Prep 6 beetroot: small
2. Toast spices
- COOK 2 In a dry pan on medium heat, combine the Szechuan pepper, coriander seeds, cumin seeds and fennel seeds and toast for 5 minutes
- COOK 2 Place the toasted spices into a mortar and pestle, roughly crush, combine with the lavender and mix well
- COOK 2 Set aside until required
3. Roast beetroot
- COOK 1 Preheat the oven to 190 °C (gas mark 5)
- COOK 1 Cover the beetroot with foil and place in the oven until tender, approximately 30–45 minutes
- COOK 1 Allow to cool, peel with a small knife while still slightly warm, and cut into large cubes
4. Roast sweet potato
- COOK 1 Dice the sweet potato, lightly season with salt and coat with olive oil
- COOK 1 Place on a baking tray and into the oven, cook until tender, approximately 40 minutes
5. Render duck fat
- COOK 2 Place a large pan on medium‑high heat and season the duck breasts evenly with salt
- COOK 2 Place each breast skin side down into the pan and slowly render down the fat, removing excess with a spoon
🤝 Cook 1 hands the pan to Cook 2.
6. Finish duck
- COOK 2 Cook for 6 minutes
- COOK 2 Turn and continue for a further 4 minutes
- COOK 2 Finish in the oven for 2 minutes at 220 °C (gas mark 6)
- COOK 2 Remove and allow to rest for 5–7 minutes
7. Heat vegetables
- COOK 1 Heat a second pan over medium‑high heat, add butter and once it foams add the roast beetroot and sweet potato
- COOK 1 When heated through, season with salt and remove from heat
8. Coat duck in spice mix
- COOK 2 When the duck has finished resting, place each breast flesh side down into the spice mix
🤝 Cook 1 hands the dish over to Cook 2.
9. Plate and serve
- BOTH Return the duck to the pan, flesh side down, sear the spices for 1 minute
- BOTH Add the maple syrup and coat the duck until it reduces to a sticky glaze
- BOTH Remove, slice and serve on a bed of the roast root vegetables
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