Super Blue duck and crispy potatoes

The thing that really makes this Super Blue duck and crispy potatoes dish is the sauce. Its base is the Savse Super Blue Smoothie, which is packed full of blueberry, kale, beetroot, spinach, blackcurrant, apple, strawberry, and orange. With all that going on, no wonder it’s so rich and complex.

Ingredients

For the duck:

2 pieces of beetroot, sliced

1 large potatoes, peeled and cubed

Olive oil

Salt and pepper

2 duck breasts

2 large handfuls of lamb’s lettuce

For the sauce:

1 shallot, diced

2 garlic cloves, crushed

250ml Savse Super Blue 

1 small glass red wine

1 tbsp balsamic vinegar

Salt and pepper

Method

Preheat oven to 200ºC fan/gas mark 6.

Place the beetroot and potato on a roasting tray and drizzle with oil and season. Place in the oven for 20 minutes, or until the beetroot is darkened and the potatoes are golden.

Season your duck breast and place it skin-side down in a cold, non-stick frying pan. Do not add oil. Bring the pan to a medium heat and let the duck-skin fat render down for about 10 minutes. The pan will fill with the natural duck fat and the skin will become golden and crisp. When the skin is golden, turn the duck breast over and quickly brown the flesh  for one minute. Place on a roasting tray, skin up, in the oven with your potatoes and beetroot for 10 minutes.

Take everything out of the oven and let it rest for 10 minutes.

Heat a splash of oil on a medium heat, and soften your shallot.  After three to five minutes, add your crushed garlic. Cook for one minute, then add the Super Blue smoothie smoothie. Turn up the heat and reduce the liquid. Add the wine, vinegar, duck juices and season. The sauce should become thick, dark and glossy.

Slice your rested duck and serve with crispy potatoes, roast beetroot, salad leaves, and a drizzle of sauce. Finish off by pouring the rest of the sauce over your duck.

Recipe courtesy of Savse