Make marinade by combing sauces, wine and spice together in a bowl.
Marinate duck for up to a couple of days in the fridge.
Cook legs in 200C oven, skin side up for twenty minutes, then turn for twenty minutes, then back to skin side for twenty minutes to get a really crispy skin.
Seal breasts in a hot, non-stick pan.
Flip over lightly.
Hold at room temperature for half an hour, then add to oven for approximately eight minutes.
The two different cooking techniques will keep the legs crispy and the breasts tender.
N.B/ Marieke recommends never buying duck that weighs less than 2kg as there will be insufficient flesh.
Cook beetroot with caramelised red onions and apples.
Add salt, pepper, balsamic vinegar and red wine to taste.
Allow meat to rest for ten minutes once out of oven.
To cut legs, sear through the joining bone and remove the thigh bone.
Glaze with some duck stock reduced with red wine and left over marinade.
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