Michael A. Stecker
mastecker@gmail.com

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Roast Duck with Vegetables
December, 2013
 

A 4.6 pound duck was roasted in a 10-inch diameter Dutch oven for about 2 hours and 15 minutes at 375-degrees F.  Might have been better to undercook slightly at a lower temperature or for less time.  For vegetables I used carrots, onions, sliced mushrooms (1 package from the market), peeled garlic cloves, parsnips and Russet potatoes.  The potatoes did not turn out well and should not have been used.

Cooking Steps

Step 1:
I made a "Carrot Rack" to elevate the duck above the fat drippings

Step 2:
Place a lightly salt and peppered duck with skin scored and breast side up over the carrot rack.  Roast uncovered in oven at 375-degrees F for one
hour and 15 minutes.  Then remove the duck and pour off all the fat into a separate container for later use.  Also remove the cooked carrots.

Step 3:
With the duck removed add new carrots, onion chunks, one carton of sliced mushrooms, skinned garlic cloves, parsnips (optional) to the Dutch oven.  Season the vegetables lightly with salt, pepper and dried thyme.  Now place the duck, breast side down, over the vegetables and cook for another one
hour so the duck drippings will flavor the veggies.  You might want to add some Sherry wine or chicken broth to the pot to make a gravy.
I did not do this, but thought it might help.
.
(the rendered fat from step 2 can be seen in the container at the upper left of this photo)

Here is what the cooked vegetables looked like.  I used potatoes which I do not recommend.  I also did not add any Sherry or chicken broth for a gravy.