Orange and star anise duck on roasted beetroot recipe
- Cuisine: Modern Australian
- Serves 4
Start this recipe 2 days ahead to marinate the duck. If you’re in a hurry, simply cook star anise in the wine and 125ml water for 20 minutes over low heat, set aside to cool, crush in garlic, add orange zest, then pour over duck, add salt and pepperberries, and marinate it for as long as you can.
Ingredients4 duck marylands
10 pepperberries* or whole black peppercorns
6 star anise, broken
½ orange, zested
60ml (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
PreparationPlace 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.
* 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.
If you enjoyed this Orange and star anise duck on roasted beetroot recipe then browse more Modern Australian recipes, meat recipes, christmas recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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