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Sunday, February 1, 2009

Beetroot Marmalade

This Beetroot Marmalade goes really well with duck and quail (see boning) the raspberry vinegar content being the vital link in the flavour trail. If you live in Oz, it is worth noting quail breasts come pre-packaged from good supermarkets and gourmet butchers. Known as Quail Medallions, from Game Farm, they are expensive but worth the $20.00 per pack for special occasions. One pack serves four. Sear quail breasts, skin side down first, for a minute or two on both sides – they must be rare. Duck breast, magret, is a superior cut and delicious barbecued rare. Considered economical due to high yield with no waste whatsoever they are a good choice. Serve marmalade on the side of either duck or quail and it goes well with soft cheese too.

200g fresh beetroot, finely diced
60ml raspberry vinegar
150ml honey
1 apple, finely diced
1 orange, juice only

Place all the ingredients in a small saucepan and cook gently on a low heat to a jam-like consistency. The marmalade takes a good hour to cook and may need a little water now and then to avoid evaporation so check regularly. The beetroot should have some crunch at the end of the cooking time. Serve hot or cold.


  1. This looks totally divine, and I shall be trying it ASAP - shame I can't get quail medallions in Singleton!