Recipe Sections
You could also drizzle some pesto or a lemon mayonnaise over top if desired.
300g butternut pumpkin, peeled and chopped into 2cm cubes
1 capsicum, seeded and cut into large pieces
1 onion, chopped into eighths
100g flat mushrooms, quartered
1 whole beetroot, peeled and cut into eighths
2 parsnips cut into 6
6 garlic cloves peeled
1 stalk of rosemary leaves removed
1 tbsp warm duck fat
1 bunch English spinach leaves, washed and drained (add just before serving)
salt and pepper
In a large bowl combine all the vegetables and herbs together and coat with fat.
Place into a pre-heated oven on 180 for 35 minutes or until cooked and golden.
Serve on a platter with sliced duck breast on top.