Duck Legs with Roasted Beetroot, Potatoes and Spinach

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Although this recipe may sound long and involved once you have read through it and made it you will realise how easy it really is and also how delicious!!
It is one of my favourites.

serves 4


  • 4 duck legs (with thighs)
  • sea salt
  • olive oil
  • 3-4 small beetroot
  • 4 medium floury potatoes
  • 1 bulb garlic
  • 2 cm piece fresh ginger
  • 130g baby spinach leaves
  • 1 cup verjuice


Rub salt into duck and refrigerate over night. Rinse off salt and pat dry.
Preheat oven to 125 C.
Place legs in a baking dish and pour over enough olive oil to almost cover legs completely. Gently cook for 1 1/2 hours until legs are tender.
Remove from heat, allow to cool and refrigerate overnight or several days if needed.
Preheat oven to 160 C.
Peel beetroot and roughly chop. Toss in a little olive oil along with garlic bulb and roast for 1 hour or until beetroot is tender. Peel and roughly chop potatoes and place in a roasting dish with some of the cold duck fat/oil. Roast for 40 minutes or until golden and cooked through. Towards the end of cooking add ginger piece to the pan for approximately 10 minutes.
Peel and chop ginger and squeeze garlic flesh from it’s casing.
Heat a frypan (large enough to hold duck in a single layer) over a high heat. Lift duck from its fat and place in hot pan until skin is golden and crispy on both sides. Place in oven to keep warm. Place beetroot and potato in a dish and leave in warm oven.
Scrape out fat from duck pan and place pan over a high heat, pour over verjuice along with garlic and chopped and peeled ginger. Allow to bubble and reduce a little. Quickly steam spinach in a pan until just wilted.
Divide spinach between 4 warmed plates, top with duck, surround with potato and beetroot chunks and pour over verjuice.
serve at once.

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