Slow cooked duck legs with beetroot relish

Plate with delicious duck legs and beetroot relish

Tasmania is renowned for its world class Pinot Noir, and it’s no secret that it’s our favourite varietal here at Holm Oak. Pinot Noir pairs beautifully with a range of dishes, though it pairs particularly well with fatty meats and earthy flavours due to its lean acidity and fruit-driven flavour profile.

With this in mind, and an abundance of beets growing in our garden, we were inspired to put this recipe from Chef Neil Perry to the test. It pairs perfectly with our Estate Pinot Noir.


  • 4 large duck legs
  • 1 tbsp rock salt
  • ½ tsp peppercorns
  • 4 bay leaves
  • 4 sprigs of thyme
  • 2 garlic cloves, peeled
  • 250g duck fat
  • Pan-fried English spinach, to serve


Beetroot relish

  • 1 small red onion, finely sliced
  • ½ tsp sea salt
  • ½ tsp peppercorns
  • ½ tsp whole allspice
  • 1 dried red chilli
  • 1 cinnamon stick
  • 1 clove
  • 2/3 cup red wine vinegar
  • ¼ cup apple cider vinegar
  • 1/3 cup brown sugar
  • 1 large beetroot, cut into matchsticks
  • 1 tbsp vino cotto


  1. Rub salt into the duck legs and place on a rack with a tray underneath. Refrigerate for 3 hours.
  2. Preheat oven to 120°C.
  3. Wipe salt from duck legs with a cloth. Place legs and all remaining ingredients except the duck fat in a deep roasting tray.
  4. Heat duck fat in a saucepan. When simmering, pour over legs. Cover with foil, place in oven and cook for 3-4 hours, until the duck meat is tender. Ensure the duck fat doesn’t get too hot otherwise the legs will fry and become dry and stringy.
  5. Remove duck legs from oven. Allow to cool in fat for at least half an hour. Lift out legs with a slotted spoon and drain.
  6. For the relish, mix onion with salt; allow to soften then squeeze out liquid. Wrap peppercorns, allspice, chilli, cinnamon and clove into muslin cloth.
  7. Combine vinegars, sugar, spice bag and onion in a small saucepan. Simmer until onion turns translucent. Add beetroot and slowly cook for 5-10 minutes, until beetroot is bright and starting to soften slightly. Remove spice bag. Finish with vino cotto.
  8. Serve duck with the beetroot relish, English spinach and cracked black pepper.

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