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Duck and beetroot flavour pairing

Beetroot can be paired with duck for a colourful dish

Chefs looking for new flavour pairings may wish to try duck legs with a beetroot relish.

This has been suggested by professional chef Valentine Warner, who shared the dish in the Guardian today (September 30th).

To prepare the duck, he recommended marinating the legs in garlic, rosemary and thyme.

After refrigerating for 12 hours, the chef suggested cooking in duck or goose fat and adding juniper berries, peppercorns, dry white wine and more of the aromatic herbs.

"A recipe such as this is a true representation of my attitude to cooking and how I like my food - simple, delicious and colourful where possible," Mr Warner remarked.

His instruction for the beetroot side dish involved boiling the vegetables until tender and grating into a bowl before stirring in mustard, vinegar, salt and pepper.

Mr Warner has published two cookery books on seasonal dishes with a third - the Good Table - set for release this month.

Related Products: Garlic Granules, Sea Salt, Rosemary, Thyme

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