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Roasted Duck Breast with Organic Beets



About the Recipe


Lapin Cherry + Red Wine Jam

  • 2 lbs pitted fresh cherries

  • ½ cup local honey

  • 2 cups Van Westen ‘Vulture’ red wine (Cab Franc)

  • 1 tbsp Vancouver Island sea salt

  • 1 tsp cracked black pepper

  • 3 tbsp premium balsamic vinegar, like Venturi-Schulze

Medley Organics Red Beet Purée 

  • 1 lb red beets, skin on, and washed

  • 2 litres water, plus 1 cup hot water for pureeing

Duck Breast:

  • Pekin duck breast from Fraser Valley Farms

  • Salt & cracked black pepper

  • 1 tbsp salt

  • 3 tbsp organic canola oil


Red Wine Jam Medley:

In a medium size pot, simmer the red wine with the pitted cherries until they burst Add honey, salt and pepper Simmer for 30 minutes Add Venturi-Schultz balsamic vinegar Set aside and let cool Can be served with duck, wild BC salmon, cheese plates or ice cream

Beet Puree:

In a medium size pot, simmer the beets covered in water until tender, approximately 35 minutes Let beets cool, peel them, and chop into 1 inch pieces Reserve a few beets for final dish In a Vita Prep blender, puree the remaining beets, adding just enough fresh, hot water for a smooth, but not runny, puree. The goal is to create a thick and smooth consistency

Season with salt and organic canola oil.


Preheat a cast iron, or heavy duty stainless steel pan.

Pan sear the duck, skin-side down for 5 to 6 minutes in a 400 degree oven Baste with butter and fresh thyme Let the duck breast rest for about 5 minutes to retain juices before slicing

Assemble + Serve: Select a pretty, pale dish Channel your inner plate artist and have fun creating a beautiful meal Start with the beet puree, add beets, top with sliced duck Spoon, spread, smear, dot or dollop the Lapin Cherry + Red Wine Jam on the plate

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