This elegant roast mallard dish combines the rich, gamey flavor of duck with the earthy sweetness of root vegetables. The duck is roasted to perfection, yielding tender meat that is still moist and slightly pink, while the carrots and parsnips become caramelized and soft. A homemade sauce made from cranberry juice, red wine, and poached Bosc pears adds a bright, fruity contrast that cuts through the richness of the duck fat. It’s a comforting yet sophisticated meal perfect for holiday gatherings, special dinners, or when you want to impress guests with a rustic, home-style feast. Serve with crusty bread to soak up the delicious juices.
Roast Mallard With Root Vegetables – Country Living
Description
This elegant roast mallard dish combines the rich, gamey flavor of duck with the earthy sweetness of root vegetables. The duck is roasted to perfection, yielding tender meat that is still moist and slightly pink, while the carrots and parsnips become caramelized and soft. A homemade sauce made from cranberry juice, red wine, and poached Bosc pears adds a bright, fruity contrast that cuts through the richness of the duck fat. It&# 226;ÂÂs a comforting yet sophisticated meal perfect for holiday gatherings, special dinners, or when you want to impress guests with a rustic, home-style feast. Serve with crusty bread to soak up the delicious juices.Ingredients
Directions
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Heat 2 inches of water to boiling in a 4-quart saucepan.
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Add carrots and parsnips to the boiling water, cover, and return to a boil.
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Simmer root vegetables over low heat for 15 minutes to partially cook, then remove with a slotted spoon to a small baking pan. Reserve the cooking water.
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Toss the partially cooked vegetables with olive oil, 1/8 teaspoon salt, and 1/2 teaspoon pepper, then set aside.
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Remove necks, giblets, and excess fat from the duck cavities. Rinse the ducks, necks, and giblets, then pat dry.
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Add the duck necks and giblets to the reserved cooking water along with the remaining salt and pepper. Bring to a boil, cover, and simmer over low heat for 45 minutes.
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Preheat oven to 400ðF (204ðC).
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Stuff 2 apple quarters into the neck and body cavities of each duck. Twist wings back and under to hold neck skin in place, and tie legs together.
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Pierce the breast skin with a fork to allow fat to render.
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Place ducks breast-side down on a wire rack in a large roasting pan. Roast with the pan of root vegetables for 15 minutes.
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Turn ducks breast-side up and continue roasting for 15 to 25 minutes, or until breast meat is set but still red and moist in the center.
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While ducks roast, heat cranberry juice, red wine, sugar, and cloves to boiling in a 2-quart saucepan.
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Add peeled and cored Bosc pears to the saucepan, cover, and return to boiling. Simmer over low heat for 7 to 10 minutes until fork-tender.
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Transfer pears to a plate and strain the sauce, discarding solids.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 186.1kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 313.3mg14%
- Total Carbohydrate 45.4g16%
- Dietary Fiber 12.7g51%
- Sugars 21.3g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The nutritional information provided in the original source appears to be for a side dish or incomplete recipe (very low protein/fat for duck). Actual nutritional values will be significantly higher due to the duck meat and fat.
Duck is best served medium-rare to medium. Ensure the internal temperature reaches at least 165ðF if you prefer well-done, though the meat may dry out.
You can substitute Bosc pears with firm apples if pears are unavailable.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.
The giblet stock created during step 5 can be used as a base for soups or sauces, or discarded if not desired.
Note: The original tags listed this as "Vegan" and "Chicken", which is incorrect for a Mallard Duck recipe. This is a meat-based dish.
