Duck with Beetroot
Ingredients
- 4 Gressingham duck breasts
- 4 medium size raw beetroot
- 1 small butternut squash ( peeled, deseeded and cut into wedges )
- 1 whole bulb of garlic ( cut in half )
- 1 bag washed baby spinach
- 2 sprigs of thyme
- 4 tablespoon olive oil
- 10gr unsalted butter
- salt & pepper
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