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orange duck & beetroot

 in an ovenproof dish place 2 duck legs, 2 whole scrubbed beetroot, 2 sprigs rosemary, and some fresh orange juice, enough to cover the ingredients by a third.

Oven roast for about 2 to 3 hours on a low to medium heat. Rest the duck and beetroot while you reduce the sauce.

Serve with a steamed green veg eg kale and steamed carrot batons, plus a polenta cakwe flavoured with leeks and bacon

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