Recipes
Herb-Roasted Duck with Root Vegetables
This rustic dish combines the rich, tender flavor of duck with the earthiness of roasted root vegetables.
This rustic dish combines the rich, tender flavor of duck with the earthiness of roasted root vegetables. Infused with fresh garden herbs, it’s a perfect representation of the farm-to-table tradition, making it a comforting and satisfying meal. Hunters and foragers alike will appreciate this recipe for its simplicity and celebration of natural ingredients.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Ingredients
- 1 whole duck
- 2 cups diced root vegetables (carrots, parsnips, potatoes; garden or locally grown)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (garden or locally grown)
- 1 tablespoon fresh thyme, chopped (garden or locally grown)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pat the duck dry and season with salt, pepper, rosemary, and thyme.
- In a roasting pan, toss the root vegetables with olive oil, salt, and pepper. Place the duck on top of the vegetables.
- Roast for 1 hour 30 minutes, basting occasionally, until the duck skin is crispy and the vegetables are tender.
- Let the duck rest for 10 minutes before carving. Serve with the roasted vegetables.