Roast Duck, Beetroot, Grilled Radicchio, and Blood Orange Sauce
- 1 Duck size no 20
- 2 Large Beetroot, peeled and cut into quarters
- 1 Radicchio, cut into eights
- 3 Blood Oranges
- 80g Sugar
- 1litre of Chicken or Duck Stock
- cracked black pepper
Preheat oven to 200C. Rinse duck and pat dry with absorbent paper. Place on a wire rack placed in a roasting pan. Season the skin with sea salt and black pepper and blood orange zest, fill the cavity with 1 blood orange cut in half.
Roast duck for 30 minutes, add beetroots, turning to coat in rendered duck fat, then continue to cook for 30 minutes. Reduce heat to 150C and cook for another 1½ hours or until golden and skin is crisp.
In a small saucepan, carmelise the sugar over a medium heat, once brown not dark in color add in the juice of two blood orange and reduce by half, add the stock and reduce to 1/3.
Once the ducks are cooked, remove and leave to rest uncovered, in the meantime, drizzle the radicchio with oil and grill or panfry the wedges until browned and softened.
Carve the duck, add serve with the radicchio, roasted beetroots and the Blood Orange Sauce.