Duck with beetroot and red onion relish
Ingredients
- 450 g (1lb) red onions
- 3 oranges
- 2 1/2 cm (1in) piece fresh root ginger
- about 175g (6oz) vacuum-packed cooked beetroot
- 60 mL (4tbsp) oil
- 4 duck breasts, weighing about 175g (6oz) each
- Salt and ground black pepper
- 300 mL (1⁄2 pint) red wine
- 7 mL (11⁄2 level tsp) light soft brown (muscovado) sugar
- 200 mL (7fl oz) port
- Flat-leafed parsley to garnish
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