DUCK BREAST WITH BEETROOT TARTARE PUREE, ONION AND PECANS

For the duck breasts:

• 2 duck breasts

3 large beetroots:

• Port Mahon Tartare sauce
  
• Red wine jus

For the baby beetroots:

• 4 baby beetroots

For the pecans:

• 100g pecan

For the onions:

• 4 pickled baby onions

For the golden beetroots:

• 1 golden baby beetroot
  
• 1 part water, 1 part vinegar, 1 part sugar (pickling juice)

For the candied striped beetroot:

• 1 candied striped beetroot

For the simple sugar syrup:

• 100g sugar
• 100ml water

For presentation:

• 8 beetroot leaves (baby chard)

To prepare the duck breast:

1. Score the duck breast.
2. Season both skin and flesh.
3. Cook in a medium heat pan with no oil.
4. Render all the fat down for about 4 minutes.
5. Turn over the duck and cook for further 3 minutes while basting the fat with a spoon all the time.
6. Rest for 5 minutes.
7. Place in the oven for 2 minutes.
8. Cut both edges off lengthways.
9. Cut the duck breast in half.

To prepare beetroot tartare puree:

1. Individually salt and wrap 3 large beetroots (200g) in baking paper and foil.
2. Cook at 180 degrees for 30 minutes or until really soft. In a Vitamix or bar blender, blend until fine.
3. Season with salt and add 80g of the Port Mahon Tartare sauce.
4. Pulse until fully combined.

To prepare the baby beetroots:

1. Steam for 7 minutes.
2. Peel and cool down.

To prepare the simple sugar syrup:

1. Boil water and sugar together.

To prepare the pecans:

1. Blanch the pecans for 30 seconds.
2. Pat dry.
3. Cook in simple sugar syrup for 4 minutes.
4. Take out and deep fry until caramelised.
5. Crush in a mortar and pestle.
   
   

To prepare the BBQ onions:

1. Cut the onions in half lengthways.
2. Sear in a hot pan with the skin on until black.
3. Cook for 3 minutes at 180 degrees.
4. Peel the petals into individual leaves.
   
   

To prepare golden beetroots:

1. Shave thinly and pickle for 24 hours.
   
   

To prepare candied striped beetroot:

1. Slice thinly.
   
2. Cut into 3cm rings with a ring cutter.
3. Cut the rings with a 2cm cutter.
4. Keep both the loop and the edge for garnish.
5. Freshen up in ice cold water.

To present:

1. Scatter beetroot leaves artfully over plate.
2. Plate up as per picture.