Monday, January 6, 2014

Roasted Duck with Baby Carrots and Baby Fingerling Potatoes

Roasted Duck with Carrots and Potatoes

duck (about 7-9 lbs)
2-3 lbs baby fingerling potatoes
about 4 cups baby carrots

The following ingredients are all to taste:
dried marjoram
dried summer savory

Preheat oven to 425°.  Prep duck by removing anything inside it, rinsing and drying thoroughly and tying the legs together.  Salt generously, then using a metal skewer (or another long, skinny metal object), poke lots of holes through the duck (yes, through the entire bird)...  this will allow a lot of the fat to drain from the meat.  Place the duck on a rack in a roasting pan and roast at 425° for 20 minutes.

Remove the roasting pan from the oven and poke at the duck with the skewer again (keep doing this every so often to ensure that the fat continues to drain through the roasting).  Reduce the heat to 350° and continue roasting for another 3 hours.

When there's about half an hour of roasting time left, it's time to start your veggies.  Rinse them well and boil them in lightly salted water over medium-high heat for 20 minutes.  Set aside until the duck is finished roasting.

When the duck is done, remove it from the pan to a serving plate to rest.  Add veggies to the roasting pan and toss in the fat and cooking juices that the duck left behind.  Season to taste.  Roast in the 350° oven for  10-15 minutes, or until they're done to your liking.  Transfer veggies to the serving plate with the duck using a slotted spoon (so you don't bring all of the fat with it).

Serve while hot and ENJOY!

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