Duck with Root Vegetables Recipe

Name: Duck with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 domestic duck, about 4 pounds; Essence, recipe follows; 2 tablespoons Steen?s 100 percent Pure Cane Syrup; 4 tablespoons olive oil, in all; 4 ribs of celery, sliced lengthwise in half; 1 large head of garlic, cut in half crosswise; 1/4 pound baby carrots, peeled; 1/4 pound baby parsnips, peeled; 1 large onion, halved, and cut into wedges; 1/4 pound baby turnips, peeled; 1/4 pound baby red beets, peeled; 4 small red potatoes, quartered; Salt and fresh ground black pepper; Cayenne pepper; 2 teaspoons dried rosemary; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 1/2 cups water; 1/2 cup dry Sherry; 2 tablespoons chopped chives; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 domestic duck, about 4 pounds
Essence, recipe follows
2 tablespoons Steen?s 100 percent Pure Cane Syrup
4 tablespoons olive oil, in all
4 ribs of celery, sliced lengthwise in half
1 large head of garlic, cut in half crosswise
1/4 pound baby carrots, peeled
1/4 pound baby parsnips, peeled
1 large onion, halved, and cut into wedges
1/4 pound baby turnips, peeled
1/4 pound baby red beets, peeled
4 small red potatoes, quartered
Salt and fresh ground black pepper
Cayenne pepper
2 teaspoons dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 cups water
1/2 cup dry Sherry
2 tablespoons chopped chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Preheat the oven to 450 degrees.
2
Quarter the duck.
3
Season the duck with Essence.
4
Rub the duck with the cane syrup.
5
In a saute pan, heat 2 tablespoons olive oil.
6
When the oil is hot, sear the duck, skin side down, for about 5 minutes.
7
Remove from the heat and set aside.
8
Place the celery and garlic on a wire rack fitted over a roasting pan.
9
Season with Essence.
10
In a mixing bowl, toss the baby root vegetables, onions, remaining olive oil, salt, pepper, cayenne, and dried herbs together.
11
Spread the vegetables evenly over the celery and garlic.
12
Place the seared duck pieces on top of the vegetables.
13
Season the duck with Essence.
14
Pour the water and sherry to the bottom of the roasting pan.
15
Roast for 45 minutes, or until the duck is tender.
16
Remove the duck from the oven.
17
Mound the vegetables in the center of the platter.
18
Lay the duck over the vegetables.
19
Spoon any remaining sauce over the duck.
20
Garnish with chives.
21
Combine all ingredients thoroughly.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 domestic duck, about 4 pounds, Essence, recipe follows, 2 tablespoons Steen?s 100 percent Pure Cane Syrup, 4 tablespoons olive oil, in all, and more.

Yes, Duck with Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck with Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions