Roasted Duck with Walnut and Baby Beetroot Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Trim ends off beetroot and cut into quarters. Cut potatoes into 1cm wedges. Peel courgette into ribbons and pick basil leaves.
2. Place beetroot and potatoes on prepared tray, season and drizzle with olive oil. Bake in oven for about 25 minutes until tender.
3. Pat duck dry and trim overhanging fat. Use a sharp knife to score skin at 1cm intervals and season with salt and duck spice on the fleshy side. Heat a dry fry-pan on medium-low heat. Cook duck, skin-side-down, for about 5 minutes to render fat. Turn and sear for a further 1 minute, until lightly browned.
4. Remove vegetables from oven and add duck to tray (reserving pan), return tray to oven and cook duck for 5 minutes or until cooked medium. Remove duck and set aside to rest, uncovered, for about 5 minutes. Return vegetables to oven for remaining cook time.
5. In a medium bowl, combine rocket, courgette ribbons, walnuts, vinegar and olive oil. Season, toss and set aside. Wipe out reserved pan and add balsamic jus ingredients. Bring to a simmer then remove from heat. Season and set aside to keep warm. Thinly slice duck breast against the grain.
6. To serve, divide potatoes and baby beetroot between plates and top with rocket salad. Top with slices of duck, a drizzle of balsamic beet jus. Crumble over feta and sprinkle over basil. Serve a dollop of beetroot relish on the side.