Roast duck crostini with beetroot pickle and mascarpone

Babiche Martens

Ingredients

2	Beetroot
1 Tbsp	Hazelnut oil
1 Tbsp	Wine vinegar
1 Tbsp	Brown sugar
1 pinch	Salt and pepper, to season
1 serving	Olive oil
2	Duck breasts (Main)
1	Baguette
1 pot	Mascarpone

Directions

1. Preheat the oven to 200C.
2. Cut the beetroot in half, season, then wrap in tinfoil and bake for 1 hour.
3. Cool, then peel and slice finely. Mix with the oil, vinegar, sugar and seasoning. Let marinate for at least 1 hour before serving.
4. Heat a frying pan, add olive oil then slice the skin of the duck. Place the breast skin side down and cook for 5 minutes. Season then turn over and continue cooking for a further 5 minutes. Let rest before slicing.
5. Lightly toast slices of baguette, then top with slices of duck, beetroot pickle and small spoonfuls of mascarpone.