Ingredients
For the duck- 4 duck breast
- 6 beetroot
- 60 ml red wine
- 1/2 small onion, chopped
- 2 cloves garlic, finely sliced
- 2 tsp balsamic vinegar
- 1 tsp demerara sugar
- 1 sprigs thyme
- 4 black peppercorns, lightly crushed
- 10 g cold unsalted butter, diced
- 100 ml chicken stock
- 2 sticks forced rhubarb
- 1 tsp olive oil
- 20 g icing sugar
- small leaves of spring cabbage, steamed
Description
Paul Heathcote Cooks A Stunningly Colourful Game Dish That’s As Much A Treat For The Eyes As For The Stomach
UK TV
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