Beetroot and Duck Soup

I based this recipe around the famous Russian soup, Borshch. A few months back, I had the idea of combining duck and beetroot for a soup, but I never got around to making it. I made this yesterday because this time of year is appropriate for festve food like this, and if I lived in the northern hemisphere, I probably would serve this for my Christmas Eve entree.
Even though the beetroot is only one ingredient of many, it certainly takes over (and beetroot juicer stains everything). The colour may seem garish and over the top but the flavour is superb!



Ingredients
2 duck marylands
15g butter
1 tbsp extra virgin olive oil
1 large red onion, chopped
1 large carrot, chopped
1 celery heart (the inner tender stalks and leaves from a bunch), chopped
2 garlic cloves, finely chopped
1 tbsp finely chopped ginger
1 tsp of ground cumin
1 tsp mustard powder
1 granny smith apple, peeled and grated
1 large beetroot, peeled and grated
1 large potato, peeled and cut into 1-2cm dice
Stock to cover
2 tbsp of cider vinegar
Sea salt
Fresh black pepper
Fresh chive
Fresh dill
Horseradish
Crème Fraiche

Method
In a soup pot, heat the oil and butter.
Add the duck pieces and brown over a gentle heat, about 5 minutes each side. Remove to a plate.
Saute the onion, carrot, celery, garlic and ginger for about 15 minutes, using the fats that are left in the pan.
Add the mustard and cumin and cook for 1 minute more.
Add the apple, beetroot and potato and give everything a good mix.
Cover with stock. Return the duck pieces to the pot and add the vinegar.
Simmer for 1.5 hours or until the duck is tender.
Remove the duck to a pate and allow to cool a little.
At this stage you can puree a small amount of the soup, to give it body.
When the duck is cool enough to handle, shred the meat. Discard the skin and bones.
Add the meat back to the soup and season with salt and pepper. Add more vinegar if you think it needs it.
Simmer gently for another 15 minutes.
Add chopped chives at the end.
Serve in soup bowls, sprinkled over with finely chopped dill and a dollop of crème fraiche mixed with horseradish to taste.
Accompany with rye bread and rocket leaves dressed with a mustard vinaigrette. Makes 4 hearty serves.