Recipe Sections
4-6
You could also drizzle some pesto or lemon mayonnaise over the top if desired.
Bursting with flavours and colours !!
3 Luv-a-Duck raw duck breasts
200g butternut pumpkin, peeled and chopped into 2cm cubes
2 potatoes, peeled and chopped into 2cm cubes
1 capsicum, seeded and cut into large pieces
1 onion, peeled and cut into 8
100g button mushrooms, quartered
1 whole beetroot, peeled and cut into eights
1 parsnip, peeled and cut into 6
6 garlic cloves, peeled
1 stalk rosemary, leaves removed
Salt and pepper to taste
Olive or canola oil spray
1 bunch English spinach leaves, washed and drained, add just before serving
1. Vegetables:
Combine all the vegetables and herbs in a large oven tray, coat with the olive oil or spray. Do not overload the trays - use 2 if necessary.
Cook in a pre-heated oven at 180C for 35 minutes, or until cooked and golden.
2. Duck:
Rub the duck breasts with salt, pepper and a garlic clove. Seal in a pan, 3-4 minutes on both sides (skin side down first). Transfer to the oven and finish cooking for 4-5 minutes, remove from the oven and allow to rest.
3. To assemble:
Slice the duck breast and add to the roasted vegetables, add the spinach leaves.
Mix well to combine, drizzle with some of the remaining oil and juices from the duck and serve on your favorite platter.