Roast duck crostini with beetroot pickle and mascarpone

Roast duck crostini with beetroot pickle and mascarpone. Photo / Babiche Martens

Serves 4

2 beetroot
1 Tbs hazelnut oil
1 Tbs wine vinegar
1 Tsp brown sugar
salt and black pepper
olive oil
2 duck breasts
baguette
mascarpone

1. Preheat the oven to 200C. Cut the beetroot in half, season, then wrap in tinfoil and bake for 1 hour.

2. Cool, then peel and slice finely. Mix with the oil, vinegar, sugar and seasoning. Let marinate for at least 1 hour before serving.

3. Heat a fry 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.

4. Lightly toast slices of baguette, then top with slices of duck, beetroot pickle and small spoonfuls of mascarpone.