Roast Mallard with Root Vegetables- Country Recipe

Name: Roast Mallard with Root Vegetables- Country
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots small, peeled, trimmed; 1 pound parsnips small, peeled, trimmed; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper ground; 3 pounds duck farm raised, ready to roast; 2 small apples quartered; 1 cup cranberry juice; 1/2 cup red wine dry; 1/4 cup sugar; 8 each cloves whole; 2 each pears bosc, peeled, halved, cored; 1 small onions finely chopped; 1/2 cup butter unsalted, cut up

Servings: persons

1 pound carrots small, peeled, trimmed
1 pound parsnips small, peeled, trimmed
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper ground
3 pounds duck farm raised, ready to roast
2 small apples quartered
1 cup cranberry juice
1/2 cup red wine dry
1/4 cup sugar
8 each cloves whole
2 each pears bosc, peeled, halved, cored
1 small onions finely chopped
1/2 cup butter unsalted, cut up

1
In 4-quart saucepan, heat 2 inches water to boiling.
2
Add carrots and parsnips; cover and return water to boiling.
3
Remove necks, giblets, and discard any fat from duck cavities.
4
Rinse ducks, necks, and giblets; pat dry.
5
Heat oven to 400'F.
6
Insert 2 apple quarters into neck and body cavities of each duck; twist wings back and under ducks to hold neck skin in place.
7
Meanwhile, in 2-quart saucepan, heat cranberry juice, wine, Add pears; cover and return to boiling.
8
Simmer pears over low heat 7 to 10 minutes or just until fork tender.
9
Transfer pears to plate.
10
Strain and reserve 3 /4 cup pear poaching liquid.
11
Drain juices from body cavities of ducks into roasting pan.
12
Discard apple quarters.
13
Transfer ducks and root vegetables to platter; cover and keep warm.
14
Pour giblet broth into roasting pan; heat to boiling, stirring to loosen browned-on bits.
15
Strain broth mixture into large measuring cup; discard fat on top and pour 3/4 cup broth into skillet.
16
Add onion and cook over high heat 1 minute.
17
Add 3/4 cup reserved pear poaching liquid.
18
Boil rapidly until mixture is reduced to about 2 /3 cup or a syrupy consistency.
19
Turn heat to low and add butter, stirring until it blends in.
20
Pour sauce into a pitcher.
21
Serve with pears.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 pound carrots small, peeled, trimmed, 1 pound parsnips small, peeled, trimmed, 2 tablespoons olive oil, 1/4 teaspoon salt, and more.

Yes, Roast Mallard with Root Vegetables- Country 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.

Roast Mallard with Root Vegetables- Country

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