Quick & Easy

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.
SLOW-ROASTED DUCK WITH BALSAMIC VEGETABLES
4
1H 50M

Ingredients

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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