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.
