Roasted Duck with heritage beetroots, Kikkoman soy roasted grapes, young herbs

Kikkoman UK

Kikkoman UK

Premium Supplier 6th September 2016

Roasted Duck with heritage beetroots, Kikkoman soy roasted grapes, young herbs

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following roasted duck with heritage beetroots, Kikkoman soy roasted grapes and young herbs recipe a try?


  • 2 duck breasts, trimmed and cooked to a medium rare.
  • 12 mixed coloured heritage baby beetroots
  • 12 red grapes small, seedless
  • 12 green grapes small, seedless
  • 6 french breakfast radishes
  • mustard cresses/ micro radish shoots/ rocket cress
  • 20ml Kikkoman soy sauce
  • 50ml red wine


1/ Cook all but 2 of the beetroots and remove the skins, cut into halves or quarters depending on size, the remaining beetroot thinly slice on a mandolin and place in iced water. Also slice the radishes and retain in iced water also.
2/ In a hot sauté pan place a little olive oil and then the grapes, add the Kikkoman soy sauce and ensure grapes are rolled in the soy, add the red wine and quickly bring to a boil, remove from heat and set aside.
3/ Cut the duck into slices or wedges and keep at room temperature, arrange the duck onto a plate with the wedges of beetroot interspersed, place the grapes in any gaps on the plate and finally add the slices of raw beetroot and radish to garnish, spoon a little of the grape and soy juice onto the plate and then add the micro herbs before serving.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you