Recipe Sections
Some potatoes roasted in duck fat would go beautifully with this.
The natural sweetness of the beetroot and raspberry vinegar in this dish go great with crispy roast duck.
2 packets Luv-A-Duck Roast Half Duck
8 baby beetroots
2 tbsp Country Cuisine Raspberry Vinaigrette
4 cups mixed salad
1 tub cherry tomatoes
Heat the roast duck portions as per instructions on packet.
Trim the leaves off the top of the beetroot, rinse the beetroot in cold water and place in a large saucepan and cover with cold water.
Bring to the boil turn down to simmer and cook until tender about 30 to 40 mins.
When cooked cool under cold running water while removing the skins with your hands and leave to drain.
Cut the beetroots into 1/4's and heat a suitable oven dish, add the olive oil and when hot toss in the beetroot toss until all sides are coated in the oil and place in a hot oven for 15 - 20 mins.
When the beetroot is cooked remove from the oven toss with the salad dressing and serve on top of the salad leaves
Serve the hot roast duck to the side.