Method

1. Pre-heat tray for potatoes in over @ 180 degrees

2. Put duck on roasting tray. season generously with salt and pepper and place in oven. Cook Duck for 50 mins per KG, then remove from over, cover in foil and rest for 15 minutes.

3. Put potatoes in oven with garlic cloves and thyme at the same time.

4. Bake beetroot and carrot (both chopped into sizeable chunks) in 2 tbsp olive oil, 6 cloves of garlic and another good helping of thyme. Cook for about 50 minutes at 180 degrees.

5. After removing duck, make sauce using roasting tin. Deglaze pan with a small glass of red wine (from the table), allow to reduce, then add gravy stocks (or thicken in cornflour and add regular stock). Stir to thicken and sieve to serve.

Taste

The combinations worked really well. Try to keep equal portions of carrot and beetroot. Don't fear ending to duck cooking earlier to be a little pinker. Sauce nice. Maybe try with orange juice instead of wine.

Afterward: Stock

The duck carcass is the source of another meal. Let's make as stock.

Method:

1. Chop an onion and carrot roughly.

2. Add to pan with carcass of duck, 2 cloves of garlic, some fresh thyme and rosemary, and 1.5 pints of water, plus salt and pepper.

3. Bring to boil and simmer for 50-60 minutes

4. Sieve into 2 serving(s) containers for use in soups of other meals.