"I love to eat this with some little roast potatoes," says Paul Flynn.


  • 4 Duck Breast Fillets(700g)
  • 1pkt of Cooked Beetroot (500g)
  • 1 pkt of Curly kale (picked and washed)
  • 100ml Rosso Vinegar
  • 1 tbsp Sugar
  • A good Pinch of Ground Cinnamon
  • 1 Tub of Creme Fraiche (200g)
  • 1 large tsp Horseradish Sauce
  • Salt and Pepper
  • A little olive oil


  1. Start by making your beetroot. Drain the beetroot juices into a pan; add the vinegar, sugar, and cinnamon. Bring to the boil and reduce to a syrupy consistency.
  2. Meanwhile, cut your beetroot into large chunks and fold into the syrup, season using lots of black pepper and set aside.
  3. Set your oven to 180 degrees, trim any excess fat from the duck along with the sinew on the flesh side.
  4. Drizzle a little oil on a roasting tray, season the duck and place on the tray skin side up for 10 minutes at which point turn the duck over and cook for another 8 mins. This will give you a lovely pink duck.
  5. While the duck is cooking in another pot mix the creme fraiche with the horseradish sauce and salt and pepper.
  6. Meanwhile, bring a pot of salted water up to the boil and cook the kale for 4-5 minutes, Drain and squeeze as best you can before adding into the warmed creme fraiche.
  7. Heat the beetroot and slice the duck leaving it to rest on some kitchen towel for a minute or so.
  8. Divide the kale between 4 warm plates and add the beetroot followed by the duck.