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CHRISTMAS DUCK WITH ALLSPICE ROOT VEGETABLES
(Serves 4-8)

A delicious, fruity alternative to a Christmas turkey. With plump duck legs it's very simple to put together a glamorous dish like this festive platter. Move over Canard l'Orange!


METHOD

To prepare the allspice root vegetables. Preheat oven to 200c.

Mix together beetroot, carrots, olive oil, maple syrup, orange zest & juice, allspice and salt & pepper. Spread out in a single layer in a large roasting dish.

Bake until tender for about 40 minutes. Allspice root vegetables can be cooked ahead of time and reheated when needed. To cook the duck. Preheat oven to 220c.

Place duck pieces, skin side up, in a very large roasting dish. Bake for 45 minutes. Remove from oven, drain off fat and discard (you could reserve the fat and use to crisp up some roast potatoes).

Pour rice vinegar and pineapple juice over the duck and season with salt & pepper. Reduce oven to 190c and bake until golden and very tender, this takes around 40-45 minutes.

Lift duck out of the dish and discard cooking liquids, alternatively you can reduce liquid to give you a sauce for the duck, if desired.

To serve place allspice root vegetables on a large platter and arrange duck on top. Sprinkle with toasted hazelnuts and chopped mint leaves.

Serving suggestion: Serves 4 as a main course or 8 as a starter. Serve with crispy roast potatoes.


Recipe provided by Romano's

INGREDIENTS

Vegetables:
1.5kg mix of fresh beetroot and carrots, peeled and cut in to 1cm dice

80ml olive oil

2 tbsps maple syrup

Finely grated zest and juice of one orange

tsp ground allspice

Salt and ground black pepper

Duck:
8 duck leg quarters

2 tbsps rice vinegar

2 cups pineapple juice

Salt and ground black pepper

Garnish:
About 50g roughly chopped

toasted hazelnuts

Fresh mint leaves to decorate

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