Duck, Smoked Beet Juice, Dried Berries, Cocoa Mass


Preparation info

  • Difficulty


  • Serves


Appears in


By Ben Shewry

Published 2012

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To Finish

  • 4 large rainbow chard leaves
  • 10 ml ( fl oz) delicately flavoured extra virgin olive oil
  • sea salt flakes, to taste
  • 10 g ( oz) freeze-dried blackberries*, gently crushed
  • 10 g ( oz) freeze-dried raspberries*, gently crushed
  • 4 g ( oz) cocoa mass*, grated
  • 60 garlic flowers
  • 4 chicory leaves, halved

Bring a medium saucepan of salted water to the boil. Blanch the chard for 30 seconds, then drain well and pat dry on paper towel. Trim the stalks from the leaves, reserving the top part of the stalk. Dress with the oil and salt and place one leaf on each plate.

Gently warm the smoked beet juice. Trim the edges of the two long sides of the duck breasts and slice each breast in half, season with salt and drain on paper towel. Place a breast half on each plate.

Spoon the smoked beet juice over the duck. Combine the crushed berries in a small bowl and spoon over the duck breast. Sprinkle over the cocoa mass and scatter over the garlic flowers. Finish with a chard stalk and the chicory.

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