Pan‑Roasted Wild Duck on Root Vegetables
Pan‑roasted wild duck served over a bed of root vegetables is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 wild ducks (ready to cook, about 900 g)
- Salt
- black pepper (freshly ground)
- 1 bunch thyme
- 4 large carrots
- 400 g pumpkin flesh (peeled, seeded, e.g., Hokkaido pumpkin)
- 400 g small firm‑cooking potatoes
- 3 Garlic cloves
- 400 ml cider
Instructions
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1.
Preheat the oven to 180 °C with top and bottom heat.
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2.
Wash, dry, salt, and pepper the ducks. Insert half of the thyme sprigs into each duck; finely chop the remaining thyme.
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3.
Peel the carrots and cut them with the pumpkin flesh into bite‑sized pieces. Wash and brush the small potatoes. Peel the garlic and slice it thinly. Combine all vegetables with the chopped thyme in a bowl and set aside.
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4.
Place the ducks breast side down in a roasting pan, pour half of the cider over them, and roast in the preheated oven for about 1 ½ hours. After 45 minutes, arrange the vegetables around the ducks, pour the remaining cider, flip the ducks, and spoon some of the drippings over them. Finally, raise the oven temperature to 220 °C with top and bottom heat and crisp the ducks.
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5.
Serve plated with the roasted root vegetables.