Back
Goats Cheese with Pickled Beets and Duck Crackling
- Steps
- Ingredients
Steps
- Preheat oven to 200C (fan-forced).
- Remove skin from duck and reserve fillet. Place duck skin in between two sheets baking paper. Sandwich between two oven trays.
- Cook in oven for about 12-15 minutes, or until skin in golden brown and crisp. Remove. Set aside to cool, then finely chop.
- Heat an oiled frying pan over medium-high heat. Add duck fillet. Cook for about 4-5 minutes on each side for medium doneness, or until cooked to your liking. Remove from heat. Rest for 5 minutes, then thickly slice.
- To make pickle, combine sugar, vinegar, water, pepperberry and chilli in a saucepan. Season with salt. Stir over a low heat until sugar is dissolved. Remove from heat. Add beetroot. Set aside for 10 minutes to pickle.
- Combine goats cheese, mint, garlic and yoghurt in a bowl. Season with salt and pepper. Mix well.
- To serve, spread goats cheese mixture over a serving plate. Top with drained pickled beetroot, sliced duck and rainbow chard leaves. Garnish with tarragon. Scatter with duck crackling.
