Breast of Duck Roasted with Honey Arran Mustard served with new baby beetroot

Recipe from Robin Gray (Executive Chef)
Burlington Hotel and Restaurant, Whiting Bay

Ingredients (to serve 4)

4 Duck breast trimmed and scored of excess fat.
(We use our own Gressingham duck for this recipe)
½ pint of good flavoured meat stock made from duck bones, chicken bones or beef bones
16 baby beetroot
Few sprigs of fresh Tarragon
1 fl. oz Balsamic Vinegar
1 Jar of Honey Arran Mustard

Method
Heat good cast iron grilling pan. Place duck breast skin side down for 1 minute then turn and put under very hot grill, cooking for approximately 8 minutes, depending on the size of the duck breast. The breasts must still be pink in the middle. Then spread each skin side with Arran Mustard.

Cook baby beetroot in salted water until tender or until the skin is easily removed.

Reduce Balsamic vinegar in a saucepan and add meat stock, black pepper, seasoning and reduce until the stock starts to thicken, then add cold butter.

To serve, sauté the baby beetroot in a touch of butter then add chopped tarragon. Slice the duck breasts and arrange on a plate with the baby beets. Put the sauce around the sliced duck breasts and serve immediately.
(Baby beetroot and herbs available from Kingscross Herbs)