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Ingredients

• 25 g butter
• 25 g plain flour
• 350 ml chicken stock
• 100 ml white wine
• 100 g cooked beetroot, finely chopped

• 4 large duck legs
• 1 tsp salt
• 1 tsp paprika
• 1/2 bottles ros wine
• 1 tbsp red wine vinegar

• 2 parsnips
• 4 carrots
• 2 sweet potatoes, unpeeled

Description

Nell Nelson Serves A Fantastic Looking Dish Of Crispy Duck Sitting On Roasted Vegetables On A Bed Of Stunning Pink Beetroot Sauce

UK TV