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
Frequently Asked Questions
What is the preparation time for Waterford’s Duck & Cherry Sauce?
The preparation time for Waterford’s Duck & Cherry Sauce with roasted beetroot & Danish-style feta is between 25 and 40 minutes.
What is the total time required to make Waterford’s Duck & Cherry Sauce with roasted beetroot & Danish-style feta?
The total time required to make Waterford’s Duck & Cherry Sauce with roasted beetroot & Danish-style feta is between 40 and 55 minutes.
How many servings does Waterford’s Duck & Cherry Sauce provide?
4 servings
What are the main ingredients in Waterford’s Duck & Cherry Sauce?
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
What is the nutritional information of Waterford’s Duck & Cherry Sauce?
Calories: 979, Carbs: 37 grams, Fat: grams, Protein: 29 grams, Sugar: 22.5 grams, Salt: 5517 grams
How do I prepare Waterford’s Duck & Cherry Sauce?
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. 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. 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!
What should be prepared from my kitchen to make Waterford’s Duck & Cherry Sauce?
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
How many calories does Waterford’s Duck & Cherry Sauce have?
979 calories
How much fat content does Waterford’s Duck & Cherry Sauce have?
grams
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