Orange and star anise duck on roast beetroot & shallots

Last week I mentioned my dislike of Canberra cold to a Traditional Chinese Medicine (TCM) aficionado. This gentleman kindly infomed me that I should eat more beetroot to warm my blood. As I rather like beetroot, and haven’t eaten any for a while, I thought it worth a shot. If nothing else, I’d get a good dose of antioxidants and delicious beetroot-y goodness!

My favourite beetroot recipes are roast beetroot, orange, walnut and feta salads, usually with some flat-leaf parsley. But to mix it up tonight, I wanted something heartier and warmer… and settled on orange and star anise duck on a bed of roast beetroot and shallots.

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Recipe via SBS Food, substituting duck marylands with duck breast and adding shallots to the roasting pan when adding the duck. Delicious! Next time, I’ll add green beans with flaked almond for a pop of green on the plate.

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