SPICY PLUM-AND-APPLE FREE-RANGE DUCK WITH ROAST BABY VEGETABLES
- The Rainbow Team
- Dec 23, 2016
- 1 min read
Ingredients
1 x 800 g Woolworths roasting farmstyle vegetables honey 2 ClemenGolds, juiced sea salt and freshly ground pepper, to taste 2 tsp thyme olive oil 2 tbsp sea salt flakes olive oil
Cooking Instructions
Preheat the oven 180°C. Drizzle the duck with olive oil, sprinkle with salt and roast for 1 hour, or until crispy and tender. Baste regularly with the pan juices while roasting. Serve with the baby roast vegetables.
To make the baby roast vegetables: Preheat oven to 200°C. Arrange the vegetables on a baking tray, drizzle with olive oil, sprinkle with the thyme, season and roast for 30 minutes. Mix the ClemenGold juice and honey and drizzle over the vegetables and continue roasting for 10 to 15 minutes, or until tender.
Do your duck in the Weber instead: To cook the duck in the Weber, prepare the grid for indirect cooking over medium heat. Grill the bird, breast-side up, with the lid closed for 1 to 1½ hours or until the temperature of the thickest part of the thigh (not touching the bone) reaches 75°C on a thermometer. Grill the veggies in the same way, turning occasionally, until tender.
Comments