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Roasted duck

Roasted duck
Photography by: Sam Wilkinson

Roasted Duck
with duck fat roasted sweet potato and Brussel sprouts

Recipe by: Claire Winstanley 

Serves: 6
Preparation time: 20 minutes
Cooking time: 90 minutes
Easy to Cook Savoury Herb Stuffed FR Duck Avg 1.2Kg
6 medium sweet potatoes, roughly chopped
½ cup duck fat
2 teaspoons smoked paprika
3 garlic cloves crushed
3 sprigs rosemary
10 pieces chives, finely chopped
Brussel sprouts, halved
2 tablespoons Balsamic vinegar
2 Garlic cloves
Olive oil
100g Raisins
100g Pine nuts, toasted
Follow the cooking instructions on the packaging of the duck. While the duck cooks place the sweet potatoes, duck fat, garlic and rosemary into a roasting dish and sprinkle with paprika. Roast the sweet potatoes for 45 minutes or until they are soft.
Fry the brussel sprouts cut side down in a high-heated pan with olive oil. Leave the brussel sprouts without turning. Turn once they have begun to char slightly and add the balsamic vinegar. Cook for a further minute to allow the balsamic to reduce. Finish by tossing the raisins and pine nuts into the pan and then remove from the pan. Serve the brussel sprouts hot with the duck and roasted sweet potatoes.

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