Pan-fried duck with carrot and ginger crème, beetroot syrup, and Baby Clover Cress


  • 1 duck breast
  • 4 carrots
  • 1 piece of ginger
  • 100 ml cream
  • 400 ml beetroot juice
  • 100 ml Shiso Purple Vinegar
  • 1 tray of Baby Clover Cress


Fry the duck breast skin side down until beautiful crispy and golden brown and then cook in an oven pre-heated to 180 °C for eight minutes.

Prepare the carrot and ginger crème by cooking the carrots until soft. Blend the cooked carrots with the ginger and add the cream to create a smooth crème. For the beetroot syrup combine the beetroot juice with the Shiso Purple Vinegar and reduce to a syrup.

Serve this dish by first spreading a layer of the beetroot syrup on the plate. Slice the duck breast into thin slices or dice into cubes and arrange on top of the syrup. Decorate the plate with dots of the carrot and ginger crème and garnish with Baby Clover Cress.

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