Christmas Duck with Allspice Beets
With quality ingredients such as plump duck legs it’s very simple to pull together a glamorous dish like this festive platter. This sweet, spicy recipe also works well with chicken legs and the Allspice Beets are a fabulous side dish with any roast. Prep time 15 mins Cook time 85-90 mins 8 free range duck leg quarters 2 tbsp rice vinegar 2 cups pineapple juice Salt and ground black pepper
1.5kg beetroot, peeled and cut into 1-1.5cm dice, or a mix of beetroots and carrots, peeled and cut into rounds 1⁄4 cup olive oil 2 tbsp maple syrup finely grated zest and juice of 1 orange 1⁄2 tsp ground allspice Salt and ground black pepper
1⁄4 cup roughly chopped toasted hazelnuts Mint leaves
To prepare the Allspice Beets
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. Allspice Beets can be cooked ahead of time and reheated, or put in the oven to cook while the duck is in its second stage of cooking.
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. 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).
Place Allspice Beets on a large platter and arrange duck on top. Sprinkle with toasted hazelnuts and mint leaves.