The God­dess

Christ­mas Duck with All­spice Beets

Element - - Cover Story -

Serves 8

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

All­spice Beets

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

To serve

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).

To serve

Place All­spice Beets on a large plat­ter and ar­range duck on top. Sprin­kle with toasted hazelnuts and mint leaves.

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