Beetroot Cahoot

Duck Breast

INSTRUCTIONS

SERVES 2

• Place the duck breasts onto a plate and smother in Beetroot Cahoot Sauce ( 2/3 of the sauce required)
• Preheat oven 80 degrees
• Preheat frying pan to a high heat
• Add the duck breasts to the pan, skin side down and fry for 3-4 minutes until the skin browns and crisps (be warned it will spit!)
• Remove the duck breasts, and pour out the fat, then return pan to heat and place duck flesh side down to seal (2mins)
• Remove duck and place on foiled baking tray and put into the oven for 1hr along add sweet potato wedges if you wish (drizzle these with olive oil and season as you wish)
• Go and do something you love for 50 mins – or prepare the sweet potato mash.
• Remove the pan from the heat and leave the duck to rest under foil for 10 minutes
• Then add the kale to the pan you cooked the duck in, add the remaining sauce, and gently fry for 5 minutes, tossing often
• Carefully slice the duck breasts and serve alongside the kale and sweet potato mash