Duck Breast with Lavender, Beetroot and Sweet Potato
- ⏱ 2 hours 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Crispy duck breasts glazed with maple syrup and served on roasted beetroot and sweet potato, flavored with a fragrant lavender spice mix.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Duck Breast with La...
0/0
COOK 1COOK 2
1Toast spices
2Crush spices
3Plate and serve
+ 9 more steps in the app
Duck Breast with La...
0/0
COOK 2COOK 1
1Toast spices
In a dry pan on medium heat, combine the Szechuan...
2Crush spices
Place the toasted spices into a mortar and pestle and...
Combine with the lavender and mix well
Set aside until required
3Plate and serve
+ 9 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
- 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. Toast spices
- COOK 1 In a dry pan on medium heat, combine the Szechuan pepper, coriander seeds, cumin seeds and fennel seeds and toast for 5 minutes
2. Crush spices
- COOK 1 Place the toasted spices into a mortar and pestle and roughly crush
- COOK 1 Combine with the lavender and mix well
- COOK 1 Set aside until required
3. Roast beetroot
- COOK 1 Preheat the oven to 190 °C (gas mark 5), 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 potatoes
- COOK 2 Dice the sweet potatoes, lightly season with salt and coat with olive oil, place on a baking tray and into the oven, cook until tender, approximately 40 minutes
🤝 Cook 2 takes over at the oven.
5. Render duck fat
- COOK 1 Place a large pan on medium‑high heat, season the duck breasts evenly with salt, place each breast skin side down into the dry pan and slowly render down the fat, removing excess fat with a spoon as it releases
6. Finish duck cooking
- COOK 1 Cook the duck for 4 minutes
- COOK 1 Turn and continue to cook for a further 4 minutes
- COOK 1 Finish in the oven for 2 minutes at 220 °C (gas mark 6), remove and allow to rest for 5-7 minutes
7. Coat duck with spice mix
- COOK 1 When the duck has finished resting, place the breasts flesh side down into the spice mix
8. Heat vegetables
- COOK 1 Heat a second pan over medium‑high heat, add the butter and once it begins to foam add the roasted beetroot and sweet potato, as soon as the vegetables are heated through, season with salt and remove the pan from the heat
9. Plate and serve
- BOTH Return the duck to the pan, flesh side down, sear the spices for 1 minute, add the maple syrup and coat the duck until it reduces to a sticky glaze
- BOTH Remove from the pan, slice and serve on a bed of the roasted root vegetables
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