Herbed Roast Duck with Root Vegetables

This rustic roast duck recipe showcases the earthy flavors of root vegetables (garden or locally grown) paired with the herb-infused richness of slow-roasted duck. A staple in Appalachian kitchens, this dish brings together hunters’ traditions and the comfort of home cooking.

  • Prep Time: 30 minutes
  • Cook Time: 2 hours

Ingredients

  • 1 whole duck
  • 3 carrots, chopped (garden or locally grown)
  • 2 parsnips, chopped (garden or locally grown)
  • 1 onion, quartered (garden or locally grown)
  • 3 sprigs rosemary (garden or locally grown)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Rub the duck with olive oil, salt, and pepper.
  2. Stuff the duck with rosemary sprigs and onion quarters.
  3. Arrange carrots and parsnips around the duck in a roasting pan. Drizzle with olive oil and season.
  4. Roast for 2 hours, basting occasionally, until the duck is golden and tender.
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