This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Preheat the oven to 180C/350F/Gas 4.
For the duck, season the duck breast, to taste, with salt and freshly ground black pepper. Heat an ovenproof, non-reactive frying pan over a high heat, add the duck, skin-side down, and fry for 2-3 minutes on each side, or until golden-brown. Transfer to the oven and continue to cook for 8-10 minutes, until slightly pink in the centre, or until cooked to your liking. Remove from the oven and set the meat aside on a warm, covered plate to rest. Reserve the residual duck juices in the frying pan.
For the beetroot purée, add the sherry, sherry vinegar, red onion and beetroot to the pan with the residual duck juices in it and season with the smoked paprika. Bring the mixture to the boil, then reduce the heat and simmer for 3-4 minutes, or until the volume of liquid has reduced by a third. Reserve two tablespoons of the beetroot mixture for the salad dressing. Blend the remaining juice with the brown sugar in a food processor to a smooth purée.
For the beetroot dressing, whisk the reserved beetroot mixture, olive oil, Dijon mustard and a pinch of salt and sugar until well combined. Strain through a sieve and reserve the liquid.
To serve, carve the duck breast into 1cm/½in slices. Arrange a handful of salad leaves into the centre of each serving plate. Slice the duck breast and divide the slices between the two plates, arranging them on top of the lettuce leaves. Drizzle over the beetroot dressing and sprinkle over the walnuts. Dot the beetroot purée around the edge of the plates. Garnish with radish shoots, if using.
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