Roast Duck with Parsnip and Carrot Chips

I like ducks, they look very cute waddling around in the park, they are also very yummy roasted and on my dinner plate.

This is a lovely Sunday lunch and a nice alternative to roast chicken.

You will need:
1 duck, giblets removed
3 garlic cloves, whole
1 onion, roughly chopped
2 small sprigs each of rosemary, thyme and sage
salt and freshly ground black pepper

How to cook it:
Preheat your oven to 180C.
Wash the duck and pat dry with kitchen towel.
Using a pointed knife or sharp fork, prick the duck all over, but don’t prick too far into the skin.
Rub the duck with salt and sprinkle on the black pepper.
Stuff with the onion, garlic and herbs.
Place the duck on a rack in a large roasting tin.
Cook in the oven for 2-2½ hours (depending on the size of your duck).
Drain the excess fat a couple of times whilst the duck is cooking (don’t throw this away).

To cook the parsnips and carrots:
Chop the parsnips and carrots into chips.
When the duck is about 40 minutes away from being cooked remove it from the oven and take it out of the baking tray.
Drain off any excess fat and drippings (keep this for making the gravy) and add the carrots and parsnips to the pan.  Stir to coat with duck fat.
Then put the duck back into the tray (without the rack) and cook for the remainder of the time.

To make gravy – try this recipe.


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