Recipes
Maple-Roasted Duck with Root Vegetables
Maple-roasted duck brings the rustic charm of the Northeast to your plate. With its crispy skin and succulent meat, this dish is perfectly paired with (garden or locally grown) root vegetables.
Maple-roasted duck brings the rustic charm of the Northeast to your plate. With its crispy skin and succulent meat, this dish is perfectly paired with (garden or locally grown) root vegetables. Outdoorsmen in New York, New Hampshire, and Pennsylvania will enjoy the rich, sweet flavors inspired by the region's iconic maple syrup and hearty produce.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
Ingredients
- 1 whole duck, cleaned
- 1/4 cup maple syrup
- 2 tbsp Dijon mustard
- 2 carrots, sliced (garden or locally grown)
- 2 parsnips, diced (garden or locally grown)
- 1 sweet potato, cubed (garden or locally grown)
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix maple syrup, Dijon mustard, salt, and black pepper. Rub the mixture all over the duck.
- Place the duck in a roasting pan and surround it with the root vegetables tossed in olive oil and a pinch of salt.
- Roast for 1 hour and 15 minutes, basting the duck with the pan juices halfway through.
- Let the duck rest for 10 minutes before carving. Serve with roasted vegetables.