Maple-Thyme Duck and Roasted Vegetables

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs red onion
• 250g kent pumpkin
• 1pcs pear
• 1bunch thyme
• 5g country seasoning
• 2pcs slow-cooked roast duck leg
• 25g maple syrup
• 20g walnuts
• 50g rocket leaves
• 50ml French vinaigrette
• 50g feta
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 190C, fan-forced. Line 3 oven trays with baking paper. Cut the unpeeled potatoes into 3cm chunks. Cut the onion into wedges. Cut the unpeeled pumpkin and pear into thin wedges. Strip the thyme leaves, discarding the tough stems.
2. Step 2 — Roast vegetables
   Put the potato and onion on a lined tray. Put the pumpkin and pear on the second lined tray, keeping the pear together. Drizzle with 1 tbs olive oil, scatter with most of the thyme and half the country seasoning, season with pepper and toss to coat. Roast on the lower oven shelves for 35 mins.
3. Step 3 — Roast duck
   Meanwhile, remove the duck legs from the pack and put, skin-side up, on the remaining lined tray. Scatter with the remaining thyme and remaining country seasoning and season with pepper. Roast on the upper shelf for 10 mins.
4. Step 4 — Glaze duck
   Brush the duck with the maple syrup and roast for a further 10 mins or until heated through and caramelised. Rest for 5 mins.
5. Step 5 — Toast walnuts
   Scatter the walnuts over the pear and roast for a further 5 mins or until the nuts are toasted and the pumpkin is golden, and the potato and onion are tender.
6. Step 6 — Toss salad and serve
   Put the rocket, vinaigrette and pear and walnuts in a bowl. Crumble over the feta, season with salt and pepper and toss to combine. Divide the maple duck, roasted vegetables and pear and walnut salad among plates to serve.

Allergens

Sulphites, Walnut, Milk