Smoked Duck

with Roasted Balsamic Rhubarb and Golden Beetroot

Serves 4

For the duck

200g golden beetroot

4 duck breasts

4 tbsp salt

1 large stick rhubarb or 2 small, cut into 3 cm sticks

1 tbsp balsamic

1 tbsp olive oil

½ tsp soft brown sugar

3-4 sprigs thyme

1 garlic glove, crushed

1 shallot, finely chopped

1 tsp vegetable oil

100ml red wine

1 tsp balsamic

1 tsp redcurrant jelly

500ml good quality chicken stock

200ml good quality beef stock

Salt and pepper to season

For the savoury granola

½ tbsp icing sugar

¼ tsp ground cumin

½ tsp dried chilli

½ tsp smoked paprika

1 tbsp Maldon salt

½ tsp fennel seeds

1 tsp chopped thyme leaves

1 tbsp chopped rosemary

30g oats

200g selection of toasted pine nuts, sunflower seeds and pumpkin seeds

1 tbsp egg whites

For the savoury granola

  1. In a small food processor blitz the icing sugar, cumin, chilli, paprika, Maldon salt, fennel seeds, thyme, rosemary and egg whites.

  2. Pour the spice mixture over the pine nuts, sunflower seeds, pumpkin seeds and oats. Mix well.

  3. Transfer to a baking tray. Place in the gourmet drawer on food setting, highest temperature square (85°C) for 2 hours.

For the duck

  1. Steam the beetroot at 100°C for 1 -1 ½ hours or until cooked.

  2. Remove from the steam oven and peel. Cut into quarters and place in to a medium bowl along with rhubarb, balsamic, olive oil, brown sugar, thyme and garlic. Season with salt and pepper to taste. Mix well.

  3. Place the beetroot and rhubarb mixture in the centre of a sheet of tin foil. Fold the tin foil in half and fold the edges over to make a parcel. Leave to one side.

  4. Place the duck breast on a large tray and sprinkle with the 4 tbsp of salt. Rub the salt into the duck and leave to one side for 30 minutes.

  5. Preheat the oven to Intensive Bake 250°C. Using a large Miele HUB Dish sprinkle the base with smoking chips and smoking dust. Place a rack on top. This will help to raise the food away from the base and smoking chips.

  6. After 15 minutes of the oven preheating place the hub dish on shelf position one to preheat and to start the smoking process.

  7. Once the duck has been left in the salt for 30 minutes rinse the duck under cold water and pat dry.

  8. Once the smoking chips have been preheating for 15 minutes fry the duck breasts in a large pan on a high heat. Fry until the skin is golden brown. Turn the duck breast over and fry for 30 seconds. Transfer the duck breast the wire rack in the HUB dish and cover with a lid or tin foil. Place the beetroot and rhubarb parcel onto a baking tray on shelf position 4. Leave everything to cook for 10-12 minutes or until the duck is cooked.

  9. Whilst the duck is cooking fry the shallots in 1 tsp of vegetable oil until soft. Turn the heat up high and add the red wine. Reduce to a thick syrup. Add the balsamic, red currant jelly, chicken stock and beef stock.

  10. Reduce the sauce until thick and season with salt and pepper.

  11. Remove everything from the oven and leave the duck to rest for 3-4 minutes covered in tin foil.

  12. Once the duck has rested sprinkle each plate with a small amount of savoury granola, slice the duck breasts in half and place a duck breast on each plate. Finish with the roasted rhubarb, beetroot and red wine sauce.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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