Roast Duck Breast with Autumn Vegetables Recipe · Gressingham

Ingredients

• 2 Gressingham Duck breasts
• 1 red onion, peeled and cut in half
• 1 large beetroot, peeled and cut into 2cm chunks
• 1 large carrot, peeled and cut into 2 cm chunks
• 1 large potato, peeled and cut into 2cm chunks
• 1 bulb garlic, cut in half widthways
• Few sprigs rosemary and thyme
• 2 tbsp of balsamic syrup
• 4 tbsp of olive oil
• Handful of spinach leaves, washed
• Salt and Pepper