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Ingredients
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Duck
Beetroot
Blackberry Citrus Jus
Method
Preparing the Duck
Searing the Duck
Preheat a skillet over medium-high heat. Score the skin of the duck breasts in a crosshatch pattern and season with salt and pepper. Place skin-side down in the hot skillet without oil and let it cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes. Remove from heat and let rest.
Roasting the Beetroot
Roasting the Beetroot
Preheat the oven to 400°F (200°C). Toss the diced beetroot with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
Making the Blackberry Citrus Jus
Preparing the Jus
In a saucepan, combine blackberries, orange juice, honey, balsamic vinegar, and chicken stock. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the sauce thickens. Strain to remove seeds if desired.
Serving
Plating the Dish
Slice the duck breast and arrange it on a plate with the roasted beetroot. Drizzle the blackberry citrus jus over the duck and beetroot. Serve immediately.