Home
Recipes
Main Meals

Glazed sesame-chicken noodles with pak choi

Asian recipes

Glazed sesame-chicken noodles with pak choi

20 minutes

Brown rice, grilled greens and green pesto bowl

Cheese recipes

Brown rice, grilled greens and green pesto bowl

40 minutes

Chinese sticky sesame baked mini fillets

Asian recipes

Chinese sticky sesame baked mini fillets

20 minutes

Crunchy fried chicken with buttermilk Caesar-style dressing

Chicken breast

Crunchy fried chicken with buttermilk Caesar-style dressing

15 minutes

Steak au poivre

Beef recipes

Steak au poivre

15 minutes

Marinated smoked trout with green salad and sour cream-and-chive dressing

Asparagus recipes

Marinated smoked trout with green salad and sour cream-and-chive dressing

Sumac pork belly with Flavourburst plums

Christmas recipes

Sumac pork belly with Flavourburst plums

1 hour 55 minutes

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

Anchovy recipes

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

15 minutes

Rib-eye with anchovy salsa verde

Anchovy recipes

Rib-eye with anchovy salsa verde

1 1⁄2 hours, plus 30 minutes' resting time

Duck with poached peaches, roast red onions and glazed red grapes

Christmas recipes

Duck with poached peaches, roast red onions and glazed red grapes

20 minutes

Porchetta with mushroom-and-sage stuffing

Christmas recipes

Porchetta with mushroom-and-sage stuffing

1 1⁄2 hours

Crispy roast duck with confit vegetables

Butternut recipes

Crispy roast duck with confit vegetables

1 hour

Load more

Crispy roast duck with confit vegetables

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 beetroot bunch
1 kg sweet potatoes
1 large butternut, peeled
2 garlic bulbs
2 thyme sprigs
Sea salt and freshly ground black pepper, to taste
2 free-range duck

Method

Preheat the oven to 180°C. Using a mandolin or sharp knife, slice the beetroot, sweet potato and butternut on the medium setting of the mandolin or into slices about 5 mm thick.
Layer all the vegetables into a large roasting dish and add the garlic and thyme. Season to taste.
Place the ducks on top of the vegetables and roast for 1 hour, or until the fat has rendered out of the duck. The skin should be crisp and evenly golden brown.
Drain off the excess fat, portion the ducks and serve with the vegetables.

Discover more recipes featuring duck here.