Roast Duck Breast with Balsamic-Glazed Root Vegetables Recipe · Gressingham

Ingredients

• 2 Gressingham duck breasts
• 1 red onion, peeled and cut in quarters
• 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 of garlic, cut in horizontally
• Few sprigs of rosemary and thyme
• 4 tbsp olive oil
• 2 tbsp balsamic glaze
• Handful of spinach leaves, washed