Camden New Journal - Recipe for Duck breast with beetroot tarte tatin by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st September 2008

Growing to love the food from our own back gardens

Clare Latimer finds attention turning to local produce at the Hampton Court Flower Show

WELL if you have never seen mud then the Hampton Court Flower Show was the show to go to. I went before the public so I can’t imagine what it looked like after the hordes had trampled the ground.
The show’s main catering theme was growing fruit and vegetables to eat. Growing “edibles” has taken over growing flowers, which is a big turnaround.
There was a wonderful stand with onions nearly the size of rugby balls and leeks that could have been used as walking sticks. What they would have tasted like, I am not sure, but the display was very impressive. In the catering demo tent we were advised to eat fruit and veg as fresh as possible as they start losing vitamins and nutrients as soon as they are picked. Always try to buy local produce – you will see that in supermarkets, each pack should be marked with the county as well as country.
I watched a demonstration, but as usual I can’t make head or tail of the recipe handed out by the chef. For example, he uses 20 slices of white bread for the summer pudding to serve four people; I am using eight slices for six people.

Duck breast with beetroot tarte tatin
Start by washing your hands well as they will be used a lot – often your best tools for cooking!
I would serve this dish with freshly dug new potatoes and fresh mint.

Ingredients
Serves 4
8 baby beetroots, raw
Salt and freshly ground black pepper
200g puff pastry
4 small duck breasts
1 des sp honey
12 baby carrots, washed and tops removed.

Method
Cook the beetroots in boiling salted water for 35 minutes. Drain and leave to cool then remove skins with your hands and slice into six wedges. Arrange in a six-inch cake tin-type dish covering the bottom of the dish.
Preheat the oven to 200C 400F Gas 6. Roll out the puff pastry in the shape of the tin and then cover and cut off the edges. There is no need to glaze as it is being turned out. Cook in the oven for about 15 minutes or until the pastry is golden brown and puffed up. Keep in a warm place.
Cook the carrots (unpeeled if small) in boiling salted water for four minutes. Drain and rinse under cold water. Rub the skin off with your hands if you wish.
Rub the honey on the duck with your hands. Yes, a sticky job, but the best way! Heat a frying pan and place the breasts in the pan, skin side down. Cook over medium heat for five minutes and then turn over and repeat. Season with salt and pepper.
Add the carrots at the last minute to warm and glaze them.
To serve, turn out the beetroot tarte tatin and cut into quarters and place one piece on each plate.
Slice the duck breasts and arrange with the three baby carrots arranged over the plate.

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