Roast Half Duck with Roast Vegetables Salad
Ingredients
- 1 Slow Cooked Roast Half Duck
- 8 Baby Beetroot ( leaves still attached )
- 1 tabsp fennel seeds
- 2 tabsp olive oil
- 12 Dutch carrots ( baby )
- 2 bunch of Asparagus
- 1 bunch spring onions(whites cut into 4cm lengths)
- 1 orange ( rind and juice )
- 1/3 cup extra virgin olive oil
- Salt and pepper
Products used
Method
- Preheat oven 180 degrees Celcuis. Trim beetroots leaves 2cm from the top of beetroots, washing and reserving for salad. Scrub beets to remove grit and dirt. Mix 1 tablespoon of oil with beets and fennel seeds. Place in a foil parcel and bake for 30 minutes or until tender. Leave to cool, then cut beets in half .
- Wash and trim carrots. Place in a roasting pan lined with baking paper
- Drizzle with a little oil, season. Bake for 15 minutes or until tender.
- Add the spring onion batons, cook for a further 3 mins. Allow to cool.
- Blanch of asparagus in boiling water for 2 minutes, refresh in cold water.
- Prepare/Cook Duck to instructions on pack.
- Using a glass jar with lid, combine orange rind , juice, EV oil, salt and pepper. Shake well.
- To assemble: Wash and dry reserved beetroot leaves, add to a bowl along with warm carrots, asparagus spears, spring onions and beetroot halves.
- Pour over dressing and gently mix through. Serve salad alongside, hot roasted duck.