- 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
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.