Duck Confit with Roasted Vegetables

4 duck confit portions

1 large carrot

1 large parsnip

2 celery sticks

1 large onion

1 small wedge pumpkin

2 sprigs thyme

2 tsp. olive oil

Salt and freshly milled pepper

1 cup baby spinach leaves

• Peel and cut vegetables into sticks or wedges and toss them in olive oil.

• Add thyme, place into a oven dish and season with salt and pepper.

• Roast in a hot oven for about 40 minutes until golden brown and cooked.

• Crisp up the duck confit under a grill for 10 minutes or in a hot oven for 30 minutes.

• Place a few raw spinach leaves on a warm plate, add a spoonful of roasted vegetables and place the duck confit on top.

• Serves 4