8 duck legs
2 tbsp rice vinegar
2 cups pineapple juice
Salt and pepper, to taste
¼ cup roughly chopped toasted hazelnuts, to serve
fresh mint leaves, to serve
1.5 kg fresh beetroots, peeled and cut into 1.5 cm cubes, or a mix of beetroot and carrot
¼ cup olive oil
2 tbsp maple syrup
finely grated zest and juice of 1 orange
½ tsp ground allspice
Salt and pepper, to season
- To prepare the allspice beetroots, preheat oven to 200°C. Mix together beetroot and carrots, if using, olive oil, maple syrup, orange zest and juice, allspice and salt and pepper to taste. Spread out in a single layer in a large roasting dish. Bake until tender (about 45 minutes). Serve hot or at room temperature.
- To cook the duck, preheat oven to 220°C. Place duck pieces skin side up in a very large roasting dish. Bake for 45 minutes. Remove from oven, drain off fat and discard.
- Pour rice vinegar and pineapple juice over the duck and season with salt and pepper. Reduce oven to 200°C and bake until golden and very tender (about 40-45 minutes). Lift duck out of dish and discard cooking liquids (or reduce to a jus if desired).
- To serve, place allspice beetroot on a large platter and arrange duck on top. Sprinkle with toasted hazelnuts and mint leaves.