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Marinated Roast Duck With Beetroot Compote And Baby Turnips


  • duck breast & legs, preferably Peking Duck

  • 4 tablespoons Chinese cooking wine

  • 1 tablespoon Ginger juice

  • 2 tablespoons Plum sauce

  • 1 tablespoon Hoisin sauce

  • 1 tablespoon Oyster sauce

  • Chilli & Five-spice powder

  • Beetroot Compote

  • 4 beetroot boiled until tender and grated

  • 2 Red Onions grated

  • 2 grated Apples Red

  • Balsamic vinegar

  • French shallot

  • Salt & Pepper

  • red wine to taste


  • 1.

    Make marinade by combing sauces, wine and spice together in a bowl.

  • 2.

    Marinate duck for up to a couple of days in the fridge.

  • 3.

    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.

  • 4.

    Seal breasts in a hot, non-stick pan.

  • 5.

    Flip over lightly.

  • 6.

    Hold at room temperature for half an hour, then add to oven for approximately eight minutes.

  • 7.

    The two different cooking techniques will keep the legs crispy and the breasts tender.

  • 8.

    N.B/ Marieke recommends never buying duck that weighs less than 2kg as there will be insufficient flesh.

  • Beetroot Compote:

  • 1.

    Cook beetroot with caramelised red onions and apples.

  • 2.

    Add salt, pepper, balsamic vinegar and red wine to taste.

  • To Finish:

  • 1.

    Allow meat to rest for ten minutes once out of oven.

  • 2.

    To cut legs, sear through the joining bone and remove the thigh bone.

  • 3.

    Glaze with some duck stock reduced with red wine and left over marinade.

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