Beetroot, duck and orange

Ingredients

1 Tbsp	Olive oil
2	Baby beetroots, (to 3 depending on the size)
1 Tbsp	Walnut oil
1	Salt & freshly ground pepper, (to season)
2	Oranges
2	Duck breasts (Main)
3 Tbsp	Creme fraiche
1 Tbsp	Walnuts, (toasted and finely chopped)
1 to taste	Flat leaf (Italian) parsley

Directions

1. Lightly scrub the beetroot if necessary but don't peel. Slice as finely as possible.
2. Heat the olive and walnut oils in a fry pan then cook in batches, turning over as soon as the slices are golden on one side, approximately one minute per side. Drain on paper towels, then let cool.
3. Wipe the pan. Prick the skin of the duck then cook in a hot pan, skin side down for 5 minutes. Season and turn over, cooking for a further 5 minutes. Let rest before slicing.
4. Peel and segment the oranges, reserve the juice to add to the walnuts and creme fraiche to make the dressing, season.
5. Combine the beetroot, duck and orange. Spoon over the dressing and add flat-leafed parsley to taste.