Whole Roast Ezy Duck with Baked Baby Beets, Carrot, Parsnip & Steamed Green Beans

Ready to serve

  • Prep : 5 mins
  • Heat : 20 mins
  • Ready to serve : 25 mins
  • Serves : 4

Ezy Duck product used

ED_Whole_pack_sml

Ingredients

  • Ezy Duck (Whole duck)
  • ½ kg Kipfler Potatoes, washed and halved
  • ½ Butternut Pumpkin, sliced
  • 1 tsp Rosemary
  • ½ bulb Garlic, broken into cloves (skin on)
  • Olive Oil
  • 250gm Peas
  • 1 tsp Mint, shredded
  • 1 tsp Butter

Method

  1. Preheat oven to 200°C/180°C fan-forced.
  2. Place Ezy Duck into a baking dish and cover.
  3. Place pumpkin, potatoes and rosemary into a large baking tray, drizzle with Olive Oil and toss to coat.
  4. Place Ezy Duck and vegetables into oven and roast for 20 minutes.  Remove cover from duck and roast for a further 20 minutes to achieve crispy skin.
  5. In a pot of boiling water, cook peas until tender, then remove from heat.  Strain water, then add butter and mint and toss to coat.
  6. Remove Ezy Duck & Vegetables from oven and serve.