Beetroot, duck and orange

Beetroot, duck and orange. Photo / Babiche Martens

Serves 2

2-3 baby beetroot, depending on size
1 Tbs olive oil
1 Tbs walnut oil
2 duck breasts
Salt and pepper
2 oranges
1 Tbs walnuts, toasted and finely chopped
3 Tbs creme fraiche
Flat-leafed parsley

1 Lightly scrub the beetroot if necessary but don't peel. Slice as finely as possible. 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.

2 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.

3 Peel and segment the oranges, reserve the juice to add to the walnuts and creme fraiche to make the dressing, season.

4 Combine the beetroot, duck and orange. Spoon over the dressing and add flat-leafed parsley to taste.