Ingredients

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

Method

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.

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.

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.

Find out more about Chef Hulstone’s culinary career .