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.

  • 1 hr 50 mins cooking
  • Serves 4
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Slow-roasted duck with balsamic vegetables
  • 4 duck marylands, trimmed
  • 2 teaspoon sea salt
  • 2 potatoes, chopped coarsely
  • 2 carrots, chopped coarsely
  • 2 parsnips, chopped coarsely
  • 1/4 cup (60ml) balsamic vinegar
  • 20 gram butter, melted
  • 1/2 cup firmly packed fresh flat-leaf parsley leaves
  • 1/3 cup (55g) almond kernels


Slow-roasted duck with balsamic vegetables
  • 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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