Cocoa-Infused Duck with Roasted Beets and Radishes
Cocoa-Infused Duck with Roasted Beets and Radishes is a dish that brings together beetroots and radishes with the flavor of duck. The beetroots and radishes are first cleaned, then roasted in olive oil until tender. Addition of very dark chocolate, finely grated over the warm vegetables, introducing beets. The duck breasts, scored and seasoned, are seared. Served with a scattering of toasted hazelnuts for crunch and raw radish slivers.
- Fresh Medium Beetroots (about 10)
- Bunch of Radishes (about 10)
- 2 tbsp Olive Oil
- 1 tbsp Salt
- 20 g Very Dark Chocolate
- 4 Medium duck breasts
- 2 tbsp Blanched Hazelnuts, toasted
- Sea salt and freshly ground black pepper
- Salad of raw mangetout and cucumber
- Preheat Oven:
Preheat the oven to 200°C/400°F/Gas 6.
- Prepare Beetroots and Radishes:
Wash the beetroots and radishes, trimming the stalks but leaving a few centimeters tufting out. Shave 2 radishes into slivers and soak in cold water. Ensure all vegetables are roughly the same size. Scatter them on a baking tray.
- Season and Bake:
Drizzle the vegetables with olive oil, sprinkle with salt, and cover the tray with foil. Bake for 1½-2 hours until tender.
- Cool and Peel Beetroots:
Once done, let the vegetables cool slightly. Rub the skins off the beetroots.
- Add Chocolate:
Sprinkle chocolate over the roasted vegetables and season with salt and pepper.
- Prepare Duck Breasts:
Score the duck breast skin and season with salt. Cook skin side down in a cold frying pan over high heat for 4 minutes until fat sizzles. Repeat with remaining breasts.
- Finish Cooking:
Transfer all duck breasts to the oven and cook for 5-8 minutes until desired doneness.
- Rest and Serve:
Let the duck rest for 5 minutes, then carve into thick slices. Serve with roasted vegetables, toasted hazelnuts, and soaked radish slivers.
