mulled wine roasted duck with baby beetroot and radicchio

SERVES 6—8 1 x 2.2kg duck

2 oranges

1 1/2 cups red wine

1/4 cup honey

1/2 cup beef stock 1 cinnamon quill

6 juniper berries and cloves 2 star anise 1 sprig bay leaves

1/2 cup firmly packed brown sugar

2 bunches baby beetroots, trimmed and peeled 1 radicchio treviso, leaves separated

1 Lightly grease a large wire rack and place in a deep-sided roasting pan. Using a skewer, pierce the skin of the duck all over. Place the duck in a heatproof bowl, cover with boiling water and allow to stand for 30 seconds. Drain, place on the rack and pat dry with absorbent kitchen paper.

2 Cut one orange into quarters and place in the cavity of the duck and fasten with a metal skewer. Season with salt and pepper, then refrigerate, uncovered, for 1 hour or until the skin is dry.

3 Meanwhile, combine the wine, honey, stock, spices, bay leaves and sugar in a large saucepan. Add the peel and juice of the remaining orange to the pan. Place over medium heat; bring to a simmer.

Add the beetroot and cook for 25 minutes.

4 Preheat the oven to 1800C fan forced. Roast the duck for 30 minutes. Remove the pan from the oven and carefully set the duck aside on the rack. Drain any excess fat from the pan juices. Add the beetroots and cooking liquid. Return the duck to the roasting pan and cook for a further 1 hour or until the sauce is reduced and beetroots are tender. Serve duck with radicchio leaves.

NOTE This main makes it easy to impress. The key is prepping the duck in advance. Be sure to dry the duck skin out in the fridge to ensure it has crispy skin. The beetroots can be made a few days ahead. Simmer them in the mulled wine stock and refrigerate in their liquid.