With quality ingredients such as plump duck legs it’s very simple to pull together a glamorous dish like this. It’s a great main meal for a dinner party. – by 

Cook: 105 Minutes – Easy – Serves 8 – Gluten-Free – Egg-Free – Pregnancy-Safe

With quality ingredients such as plump duck legs it’s very simple to pull together a glamorous dish like this. It’s a great main meal for a dinner party.

Ingredients

8 duck legs

2 tbsp rice vinegar

2 cups pineapple juice

Salt and pepper, to taste

¼ cup roughly chopped toasted hazelnuts, to serve

fresh mint leaves, to serve

Allspice beetroot

1.5 kg fresh beetroots, peeled and cut into 1.5 cm cubes, or a mix of beetroot and carrot

¼ cup olive oil

2 tbsp maple syrup

finely grated zest and juice of 1 orange

½ tsp ground allspice

Salt and pepper, to season

Method

  1. To prepare the allspice beetroots, preheat oven to 200°C. Mix together beetroot and carrots, if using, olive oil, maple syrup, orange zest and juice, allspice and salt and pepper to taste. Spread out in a single layer in a large roasting dish. Bake until tender (about 45 minutes). Serve hot or at room temperature.
  2. To cook the duck, preheat oven to 220°C. Place duck pieces skin side up in a very large roasting dish. Bake for 45 minutes. Remove from oven, drain off fat and discard.
  3. Pour rice vinegar and pineapple juice over the duck and season with salt and pepper. Reduce oven to 200°C and bake until golden and very tender (about 40-45 minutes). Lift duck out of dish and discard cooking liquids (or reduce to a jus if desired).
  4. To serve, place allspice beetroot on a large platter and arrange duck on top. Sprinkle with toasted hazelnuts and mint leaves.

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