There's no need to peel the Jerusalem artichokes for roasting -
their flavour is so much nuttier unpeeled.
1duck (about 2kg)100 gmbutter, softened8Jerusalem artichokes, unpeeled, larger ones halved8baby beetroot, scrubbed, leaves reserved for salad250 ml red wine4thyme sprigs1radicchio, thinly sliced1orange, juice onlyCabernet vinaigrette60 ml (¼ cup)olive oil2 tbsp cabernet vinegar
Preheat oven to 190C. Wash duck inside and out under cold running water and pat dry with absorbent paper. Season liberally to taste, then rub all over with half the butter. Heat a flameproof roasting pan over high heat until hot. Add duck to pan, breast-side down, scatter Jerusalem artichokes and beetroot around and dot with remaining butter. Roast until breast side is golden (30 minutes), drain excess fat from pan, then turn duck over, pour over red wine and thyme and roast, basting duck occasionally, until duck is just cooked through and beetroot are tender (45 minutes). Stand for 15 minutes to rest, then carve duck and transfer to serving plates.
Remove beetroot, peel and cut into wedges, then combine in a bowl with Jerusalem artichokes, radicchio, beetroot leaves and orange juice and toss lightly.
Meanwhile, for cabernet vinaigrette, whisk ingredients to combine and season to taste. Drizzle over duck and salad and serve.