Name: Slow-roasted duck with balsamic vegetables
Cook time: 110 min
Total time: 110 min
Yield: 4
Ingredients: 4 duck marylands, trimmed; 2 teaspoon sea salt; 2 potatoes, chopped coarsely; 2 carrots, chopped coarsely; 2 parsnips, chopped coarsely; 1/4 cup (60ml) balsamic vinegar; 20 gram butter, melted; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1/3 cup (55g) almond kernels

Slow-roasted duck with balsamic vegetables

The meltingly soft flesh of this slow-roasted duck leg is rich and gamey and perfectly paired with the balsamic vegetables.

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Serves 4

Cook

1H 50M

Ingredients

4 duck marylands, trimmed

2 teaspoon sea salt

2 potatoes, chopped coarsely

2 carrots, chopped coarsely

2 parsnips, chopped coarsely

1/4 cup (60ml) balsamic vinegar

20 gram butter, melted

1/2 cup firmly packed fresh flat-leaf parsley leaves

1/3 cup (55g) almond kernels

Method

1.Preheat oven to 180°C/160°C fan-forced.

2.Rinse duck under cold running water; pat dry, inside and out, with absorbent paper. Rub skin of duck with salt.

3.Combine vegetables, vinegar and butter in large shallow baking dish; arrange vegetables in single layer. Place duck, skin-side up, on top of vegetables. Roast 1¼ hours.

4.Increase oven temperature to 220°C/200°C fan- forced; roast a further 15 minutes or until duck skin is crisp and vegetables are browned lightly and cooked through.

5.Toss parsley and nuts with vegetables in baking dish; serve vegetable mixture topped with duck.

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