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Duck breasts with beetroot, apple and braised red cabbage

Duck breasts with beetroot, apple and braised red cabbage — a community recipe on Potlikkr.

Ingredients

• 1.0 tsp Salt
• 0.5 tsp Black Pepper Corns
• 4.0 tbsp Olive Oil

Method (preview)

1. 1

   For the roasted beetroot, put the baby beetroot in a large saucepan of boiling water and cook for 15-20 minutes. Drain and leave to cool slightly. Carefully peel the beetroots and cut them in half.

2. 2

   Heat the white wine vinegar, sugar, salt and peppercorns in a pan over a medium heat until the sugar is dissolved. Put the reserved beetroot leaves in a bowl and pour over the hot vinegar mixture. Mix together, coating the leaves. Set aside to pickle for at least an hour, but preferably 24 hours.