We are huge fans of the balsamic glazes from Great British Food Award winner Burren Balsamics – and so is our judge Raymond Blanc, who finds their products delicious! ⠀
What we like most is the versatility of these products. Deglaze a pan as the foundation of a sauce; trickle over fresh fruit as a dessert; stir into iced sparkling water and enjoy as a drink; or brush over meat, vegetables or fish to bring added brightness and intrigue to a dish. ⠀
Here we're showcasing the brand’s stunning Blackberry & Thyme Infused Balsamic Vinegar, alongside duck and beetroot. It’s a match made in heaven. ⠀
Ingredients (serves 2) ⠀
- 2 duck breasts
- Burren Balsamics Blackberry & Thyme Infused Balsamic Vinegar
- 300g beetroot
- 1 small bunch fresh thyme
- Melted butter for brushing
- Seasoning
- Greens to serve ⠀
Method ⠀
1. Salt the duck and leave, uncovered, in the fridge overnight. ⠀
2. Remove the duck from the fridge 1-2 hours before cooking, draining away any liquid and patting completely dry, trimming the edges to neaten, and scoring the fat with a sharp knife. ⠀
3. For the beetroot galettes, peel the beetroot, wrap in foil, and roast in the oven at 200C for 30 minutes. Allow to cool. Slice with a mandoline and layer in moulds with a brush of butter, sprinkle of fresh thyme, seasoning and a sprinkle of Burren Balsamics Blackberry & Thyme Infused Balsamic Vinegar between each layer. ⠀
4. Press down and top with a layer of greaseproof and baking beans to compress. Bake at 200C for 30 minutes. ⠀
5. Ten minutes into the cooking of the galettes, prepare the duck. Place, skin side down, in a hot pan for five minutes. Turn over, and sear on the other side for another minute. ⠀
6. Move the duck breasts into a baking dish to join the beetroot galettes. Cook for 15 minutes. Brush all over with balsamic glaze and return to the oven for 2-3 minutes. ⠀
7. Remove from the oven. Allow the duck to rest for a few minutes before slicing and serving with some steamed greens, the beetroot galette and a sprinkling of balsamic glaze.
