DUCK CONFIT WITH ROAST KUMERA MASH AND SPICED BEETROOT

Ever made duck confit? Once you have located the duck fat you need, the dish is quite simple. I did the first stage (slow cooking the duck in a bath of fat) on Saturday. The final stage (heating and crisping the skin) takes 30 minutes. I also roasted the kumera in a slow oven (about 130C) until it was soft, then added butter, salt and pecan oil and puréed. The roasting intensifies the flavour of the kumera. The same technique works equally well with pumpkin, parsnip, carrots, Swedes, turnips or white sweet potato. I roasted the beetroots in foil, peeled, diced and mixed with hazelnut oil, beetroot vinegar and coarsely crushed hazelnuts.

DUCK CONFIT WITH ROAST KUMERA MASH AND SPICED BEETROOT