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Ingredients
•350g Whole Smoked Duck Breast
•Equal Portions of Sweet Potato, Celeriac & Carrots
•Thyme
•Salt and freshly ground pepper
•Olive Oil
•Balsamic Vinegar
•Cumberland Sauce (optional)
Method
•Peel and quarter carrots,
•Peel and slice celeriac into strips
•Peel and cut sweet potatoes into rounds.
•Put into baking tray, toss in olive oil and season with salt and freshly ground pepper and a liberal amount of thyme.
•Bake in oven 200C for 35-50 minutes until just cooked, take out and sprinkle with balsamic vinegar.
•Meanwhile score the rope of the smoked duck breast, in criss cross pattern
•Spread with Cumberland Sauce (optional) and put under hot grill for 5-10 minutes till brown and crispy.
•Take out of grill and while still hot slice on the diagonal
To Serve
Plate up the roasted vegetables and place sliced duck on top.
•350g Whole Smoked Duck Breast
•Equal Portions of Sweet Potato, Celeriac & Carrots
•Thyme
•Salt and freshly ground pepper
•Olive Oil
•Balsamic Vinegar
•Cumberland Sauce (optional)
Method
•Peel and quarter carrots,
•Peel and slice celeriac into strips
•Peel and cut sweet potatoes into rounds.
•Put into baking tray, toss in olive oil and season with salt and freshly ground pepper and a liberal amount of thyme.
•Bake in oven 200C for 35-50 minutes until just cooked, take out and sprinkle with balsamic vinegar.
•Meanwhile score the rope of the smoked duck breast, in criss cross pattern
•Spread with Cumberland Sauce (optional) and put under hot grill for 5-10 minutes till brown and crispy.
•Take out of grill and while still hot slice on the diagonal
To Serve
Plate up the roasted vegetables and place sliced duck on top.
