This week, Waterford brings us a Chef’s classic. Roasted beetroot & red onions are combined with a free-range confit duck leg to create a satisfying medley. A red wine, cherry & rosemary reduction adds pure indulgence, while a simple toasted walnut & creamy feta salad is the final flourish in this scrumptious feast.
Waterford’s Duck & Cherry Sauce
Waterford’s Duck & Cherry Sauce
with roasted beetroot & Danish-style feta
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Cherries
- Danish-style Feta
- Free-Range Confit Duck Leg
- Free-range Confit Duck Legs
- Fresh Rosemary
- Green Leaves
- Red Onion
- Red Onions
- Walnuts
- Wine Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
ROAST
Preheat the oven to 200°C. Spread the beetroot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
DUCK
When the roast reaches the halfway mark, place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 10-15 minutes.
WALNUTS
Place the chopped walnuts in a small saucepan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Set aside.
CHERRY SAUCE
Return the saucepan to medium heat. Add the cherries, ¾ of the wine sauce, 5ml of sweetener, and the chopped rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Simmer until slightly reduced, 4-5 minutes. Remove from the heat and stir through a knob of butter. Set aside and cover.
FETA SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
DELISH DISH
Plate up the roasted beetroot & onion wedges. Side with the duck confit doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
Beetroot - 150g
Red Onion - 1
Free-range Confit Duck Leg - 1
Walnuts - 10g
Cherries - 50g
Wine Sauce - 72,5ml
Fresh Rosemary - 3g
Green Leaves - 20g
Danish-style Feta - 25g
ROAST
Preheat the oven to 200°C. Spread the beetroot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
DUCK
When the roast reaches the halfway mark, place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 10-15 minutes.
WALNUTS
Place the chopped walnuts in a small saucepan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Set aside.
CHERRY SAUCE
Return the saucepan to medium heat. Add the cherries, ¾ of the wine sauce, 10ml of sweetener, and the chopped rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Simmer until slightly reduced, 5-6 minutes. Remove from the heat and stir through a knob of butter. Set aside and cover.
FETA SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
DELISH DISH
Plate up the roasted beetroot & onion wedges. Side with the duck confit doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
Beetroot - 300g
Red Onion - 1
Free-range Confit Duck Legs - 2
Walnuts - 20g
Cherries - 100g
Wine Sauce - 145ml
Fresh Rosemary - 5g
Green Leaves - 40g
Danish-style Feta - 50g
ROAST
Preheat the oven to 200°C. Spread the beetroot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
DUCK
When the roast reaches the halfway mark, place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 10-15 minutes.
WALNUTS
Place the chopped walnuts in a saucepan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Set aside.
CHERRY SAUCE
Return the saucepan to medium heat. Add the cherries, ¾ of the wine sauce, 15ml of sweetener, and the chopped rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Simmer until slightly reduced, 6-7 minutes. Remove from the heat and stir through a knob of butter. Set aside and cover.
FETA SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
DELISH DISH
Plate up the roasted beetroot & onion wedges. Side with the duck confit doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
Beetroot - 450g
Red Onions - 2
Free-range Confit Duck Legs - 3
Walnuts - 30g
Cherries - 150g
Wine Sauce - 217,5ml
Fresh Rosemary - 8g
Green Leaves - 60g
Danish-style Feta - 75g
ROAST
Preheat the oven to 200°C. Spread the beetroot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
DUCK
When the roast reaches the halfway mark, place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 10-15 minutes.
WALNUTS
Place the chopped walnuts in a saucepan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Set aside.
CHERRY SAUCE
Return the saucepan to medium heat. Add the cherries, ¾ of the wine sauce, 20ml of sweetener, and the chopped rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Simmer until slightly reduced, 6-7 minutes. Remove from the heat and stir through a knob of butter. Set aside and cover.
FETA SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined.
DELISH DISH
Plate up the roasted beetroot & onion wedges. Side with the duck confit doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
Beetroot - 600g
Red Onions - 2
Free-range Confit Duck Legs - 4
Walnuts - 40g
Cherries - 200g
Wine Sauce - 290ml
Fresh Rosemary - 10g
Green Leaves - 80g
Danish-style Feta - 100g
Woolies Products in this dish
