Ingredients

Ingredients For the duck

• 1 x 175g/6oz duck breast, skin on, skin scored

• salt and freshly ground black pepper

For the beetroot purée

• 100ml/3½fl oz sweet sherry

• 1 tbsp sherry vinegar

• ½ red onion, peeled and chopped

• 2 cooked beetroot, cut into quarters

• pinch smoked paprika

• pinch brown sugar

For the beetroot dressing

• 3 tbsp olive oil

• 1 tsp Dijon mustard

• pinch salt

• pinch sugar

To serve

• 2 handfuls mixed salad leaves

• 1 handful walnuts, toasted

• reserved beetroot purée, see above

• radish shoots, to garnish (optional)

Description

This Recipe Was Cooked By Amateur Chefs As Part Of The BBC's Step Up To The Plate Television Programme.

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