As seen on Celebrity MasterChef Ireland
75g white vinegar
100g granulated sugar
1 star anise
1 yellow beetroot, thinly sliced
1 candy stripe beetroot, thinly sliced
1 pack of fresh black cherries
200g peeled pistachios
50g breadcrumbs from brioche bread
50g Parmesan, grated
1 tsp pistachio paste
100g cherry purée
200g brown stock
50ml red wine vinegar
1 tsp sunflower oil
2 cherry valley or 2 Skeanore Irish Duck breasts
Combine the water, white vinegar, half of the sugar and the star anise in a saucepan over a medium-high heat. Bring to a boil, then remove and leave to cool slightly.
Pour the mixture over the beetroot and over 4-6 of the fresh black cherries.
Combine the pistachios, breadcrumbs, Parmesan and pistachio paste in a blender and purée until smooth.
Heat the remaining sugar in a saucepan over a medium heat until it caramelises, then add the red wine vinegar and simmer until thickened. Stir in the beef stock, reduce by half and add the cherry purée.
Pass the mixture through a fine sieve back into saucepan and look for a shine in the sauce.
Heat the oil in a pan at a high heat and add the duck. Cook for 10 minutes, turning occasionally, then remove the pan from the heat and season with honey. Spread over the pistachio crust. Bake in a hot oven for five minutes, then serve with the pickled beetroot and cherry jus.