Roast duck with delicious beet dressing
Duck is the third most commonly produced type of poultry in the world and is rich in protein, essential omega fatty acids, various vitamins and minerals. This recipe by Slow Food Melbourne contributor, Nadine Smith is a fusion of amazing fresh flavours.
- 1 duck crown, rinsed, patted dry with paper towel and sprinkled with salt flakes, returned to fridge uncovered
- 5 carrots, cut into ribbons with a peeler
- Beet leaves, flat leaf parsley and mint leaves
- 2 cubes of marinated Feta
- For the beets
- 3 medium beetroot, each drizzled with ¼ tsp olive oil and a pinch salt flakes then individually wrapped in foil. Reserve some small tender leaves for the salad.
- ¼ cup lemon juice
- 1tbsp Dijon mustard
- 1tbsp red wine vinegar
- Salt flakes and freshly ground pepper to season
- Preheat the oven to 190C.
- Place the wrapped beets on a rimmed baking tray and bake for 40 minutes until tender. Combine the rest of the dressing ingredients in a small sauce pan and set aside.
- Remove the duck crown from the refrigerator and wipe away any excess salt and moisture. Rub with a little extra olive oil and place on a rack inside an oven tray. Place in the middle oven shelf and cook for 50 minutes per 1kg. Once golden and cooked, cover with foil and allow to rest for 10 minutes. Don’t skip this important step, it allows the temperature to equilibrate and disperses the moisture amongst the meat.
- Whilst the duck is resting, briefly warm the beet dressing (do not boil). Slip the skins from the roasted beets and cut into irregular chunks, add to the dressing. Toss together the carrots, green leaves and feta.
Served with carved duck and beet dressing. Enjoy!