Roast Mallard With Root Vegetables – Country

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Servings: 4 servings Difficulty: Advanced
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Rustic roasted mallard duck with a sweet and tart cranberry-pear glaze and tender root vegetables.
Roast Mallard With Root Vegetables - Country recipe image
Roast Mallard With Root Vegetables - Country recipe image
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Roast Mallard With Root Vegetables – Country

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 620
Dietary:
V Vegan

Description

This classic country-style roast mallard offers a rich, gamey flavor balanced by the sweetness of roasted root vegetables and a vibrant cranberry-pear sauce. The duck is roasted until the skin is crisp and the meat remains juicy and slightly pink, while carrots and parsnips absorb the savory drippings. The accompanying sauce, made with red wine, cranberry juice, and Bosc pears, adds a sophisticated fruity note that cuts through the richness of the duck. Perfect for holiday gatherings, winter dinners, or special occasions when you want to serve an impressive yet comforting main course. The combination of textures—from the tender duck to the soft pears and crisp-tender vegetables—makes this a memorable meal.

Directions

  1. In a 4-quart saucepan, heat 2 inches of water to boiling.
  2. Add carrots and parsnips; cover and return water to boiling.
  3. Simmer root vegetables over low heat for 15 minutes to partially cook.
  4. Remove root vegetables with a slotted spoon to a small baking pan. Set aside the pan of cooking water.
  5. Add olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to the vegetables; toss to coat and set aside.
  6. Remove necks, giblets, and discard any fat from duck cavities. Rinse ducks, necks, and giblets, then pat dry.
  7. To the reserved pan of cooking water, add duck necks, giblets, remaining salt, and pepper.
  8. Heat to boiling, then cover and simmer over low heat for 45 minutes. Strain and reserve the stock.
  9. Heat oven to 400°F (204°C).
  10. Insert 2 apple quarters into the neck and body cavities of each duck. Twist wings back and under ducks to hold neck skin in place. Tie legs of each duck together.
  11. With a fork, pierce breast skin multiple times.
  12. Arrange ducks, breast sides down, on a wire rack in a large roasting pan. Place the pan of root vegetables in the oven as well.
  13. Roast ducks for 15 minutes with the root vegetables.
  14. Turn ducks breast side up and continue to roast for 15 to 25 minutes longer, or until breast meat is set but still red and moist when cut in the center of the thickest part.
  15. Meanwhile, in a 2-quart saucepan, heat cranberry juice, wine, sugar, cloves, and onion to boiling.
  16. Add pears; cover and return to boiling.
  17. Simmer pears over low heat for 7 to 10 minutes or just until fork tender.
  18. Transfer pears to a plate and keep warm.
  19. Strain the sauce, discarding solids, and return liquid to the saucepan. Whisk in butter until melted and smooth.
  20. Serve duck with root vegetables and spoon the pear-cranberry sauce alongside.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 620kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 12g60%
Cholesterol 180mg60%
Sodium 350mg15%
Total Carbohydrate 45g15%
Dietary Fiber 5g20%
Sugars 30g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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