serves
4
prep
20 minutes
cook
2:15 hours
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
2:15
hours
difficulty
Mid
level
Ingredients
- 4 duck marylands
- 10 pepperberries (see Note) or whole black peppercorns
- 6 star anise, broken
- ½ orange, zested
- 60 ml (¼ cup) dry white wine
- 10 garlic cloves, unpeeled
- 4 beetroot, trimmed, peeled
- 2 tbsp olive oil
- 1 bunch sage leaves
- 2 tbsp thyme, chopped
You'll need to start this recipe 2 days ahead.
Marinating time 2 days
Instructions
Place duck in a large bowl. Add ½ tsp salt, pepperberries, star anise and orange zest, and massage into duck. Add the wine and garlic, and toss to combine. Cover and refrigerate, ideally for 2 days, turning duck a few times to ensure it is marinating evenly.
Preheat oven to 200°C. Place beetroot in a large roasting pan and toss with 1 tbsp oil. Roast for 40 minutes or until beetroot is almost tender. Cut into quarters, return to the pan and toss with remaining 1 tbsp oil. Season with salt and pepper, and scatter over sage and thyme.
Reduce oven to 180°C. Place duck, skin-side up, on top of the beetroot and spoon over marinade mixture. Roast duck and beetroot, running a spatula under beetroot halfway through cooking, for 1½ hours or until duck is golden and cooked through, and beetroot is tender. Serve with pan juices drizzled over.
Note
• Pepperberry, available from specialist food stores, is a native Tasmanian berry. It has a similar flavour to pepper, but with an added herbal dimension.
As seen in Feast magazine, Issue 9, pg40.
Photography by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
