Recipe

December 13, 2023

Slow-roasted Duck and Winter Vegetables

Recipe: Michael Smith

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“The roasted apples sweeten the aromatic sauce, which can be stirred up with the vegetables and flavorful duck drippings.” – Michael Smith

Ingredients

  • 5 lbs. assorted winter squashes and roots (potatoes, turnips, parsnips, carrots, celery root, butternut squash, acorn squash or sweet potato), peeled and cut into bite-size pieces
  • 6 large Honeycrisp apples or other tart, crisp apples (about 1 lb.), cored and quartered
  • 1 head garlic, cloves peeled and halved
  • 6 large sprigs fresh rosemary, leaves finely minced
  • 1 tsp sea salt
  • Freshly ground pepper
  • 1 duck (about 5 lbs.), untied

Directions

Yield: Serves 4 to 6

Roast Duck and Vegetables

  1. Preheat oven to 300°F. Turn on convection fan, if you have one.
  2. Fill large roasting pan with vegetables, apples, garlic and rosemary. Season with salt and pepper, to taste, then gently and thoroughly mix together.
  3. Thoroughly season duck with salt and nestle it breast-side up in centre of vegetables. Roast, gently shaking and settling pan once or twice, until vegetables are tender and caramelized, and duck is golden brown and meltingly tender, 3 1/2 hours. Remove from oven, cover with foil and rest for 30 minutes.
  4. With duck still in pan, use tongs to pull, tug and shred meat away from carcass. Discard carcass. Lightly stir meat into vegetables in pan, allowing softer apples to melt around firmer vegetables.
Source:

Recipes from Farmhouse Vegetables by Michael Smith. ©2023 Michael Smith. Photography by Al Douglas. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

Tags: duck duck recipe holiday recipe Holiday Recipes Michael Smith winter recipe Winter vegetables

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