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Executive Chef Jane-Therese Mulry shared this outstanding recipe with duck, beetroot and popped sorghum with us.

This recipe will serve 2.

2 duck breasts
10g beetroot powder

Golden beetroot puree
6 baby golden beetroots
olive oil
Malden salt

Salt-baked roasted beetroots
2 egg whites
350g salt
350g large red beetroots
250g golden baby beetroots
olive oil

Popped sorghum
100ml vegetable oil
50g sorghum


1. Sear and cook medium rare at 180°C for 5 minutes till medium rare.

Golden beetroot puree
1. Wash beetroots to remove any garden dirt.
2. Place on a piece of foil, drizzle with olive oil, Maldon salt and thyme.
3. Wrap the beetroots in tin foil and bake in oven till soft. 180 degrees
4. Remove from oven, peel the beetroots, and blend till smooth, creating a puree.

Salt-baked roasted beetroots
1. Combine egg whites and salt to form a paste.
2. Cover each beetroots in 2cm layer.
3. Place in a tray with a little water covered with tin foil.
4. Bake in oven for 45 minutes on 180°C till soft.
5. Crack open the salt crust and peel the red and golden beetroots.
6. Dice the red beetroots.

Popped sorghum
1. Heat a pan and add oil.
2. Pour in sorghum and place lid on, allowing grains to pop to form popcorn.

1. Slice rested duck in half, and dust beetroot powder as per picture within a stencil.
2. Place remaining ingredients as per picture and garnish with leaves of red vein sorrel and dianthus petals.

If you enjoyed this recipe, have a look at out Qunu Restaurant – where you can enjoy similar dishes.