DUCK FAT-ROASTED ROOT VEGETABLES with HORSERADISH CREAM

Roasting vegetables in duck fat gives them an amazing crispness and added flavour, and they just make sense served with a duck dish such as the duck confit with braised red cabbage. Duck fat roast potatoes are the classic rendition, but I love to add other root veggies to the mix too.

Preparation Time 15 minutes | Cooking Time 1 hour 30 minutes | Serves 4 as a side

50 g (1¾ oz/¼ cup) duck fat

500 g (1 lb 2 oz) parsnips, peeled and halved lengthways

500 g (1 lb 2 oz) scrubbed small salad potatoes, such as Kipfler, halved lengthways

500 g (1 lb 2 oz) baby carrots, trimmed

350 g (12 oz) baby beetroot (beets), trimmed, scrubbed and halved

2 small red onions, cut into wedges

1 head of garlic, halved

1 small handful coarsely chopped flat-leaf (Italian) parsley leaves

HORSERADISH CREAM

300 g (10½ oz/1¼ cups) crème fraîche

2 tablespoons wholegrain mustard

1 tablespoon Dijon mustard

1 tablespoon finely grated horseradish

1 tablespoon lemon juice

1 garlic clove, finely chopped

Preheat the oven to 190°C (375°F). Spoon the duck fat into a large roasting tin and heat in the oven for a minute or two until the fat melts and heats up. Add the vegetables to the tin, season well, stir to coat in the melted fat, then roast, turning occasionally, for 1–1½ hours until the vegetables are beginning to brown and crisp and are tender when tested with a skewer.

Meanwhile, for the horseradish cream, combine the ingredients in a bowl and season to taste.

Serve the roasted vegetables scattered with the parsley and topped with the horseradish cream.