1 (~4 lbs) whole duck
1 lemon, divided
2 tbsp + 2 tsp kosher salt, more to taste
1 lb parsnips, peeled and cut into 2” lengths
1 lb turnips, peeled, and cut into bite-sized chunks
8 whole cloves garlic
1 red onion, quartered
1/2 tsp black pepper
1. Pat the duck dry with paper towels, then trim the excess duck skin from the neck and surrounding its cavity; set the skin aside. Place the duck on a baking sheet lined with a wire rack and stuff its cavity with paper towels to absorb any liquid that accumulates. Refrigerate, uncovered, overnight to dry out the skin surrounding the duck; this will result in a crispier final product.
2. Warm a skillet over medium-low heat, then add the trimmed duck skin. Gently saute until the skin has crisped and the fat has rendered, about 25 minutes. This should render about 1/4 cup fat; set the duck fat aside and enjoy the crispy duck skin with a little salt. This step can be completed the night before or the day of cooking.
3. The following day, preheat your oven to 350F, and arrange the oven racks so that one is in the center, and another near the bottom. Remove the duck from the fridge and place on a cutting board. Remove the wire rack from the baking sheet, then line the bottom of your baking sheet with tin foil; return the wire rack to the sheet, then stick the sheet in the hot oven for a few minutes to get nice and hot. Meanwhile, pat the duck dry with paper towels, and prick it all over with a fork (don’t pierce the meat!). Next, slice the lemon in half and then rub one half of the lemon all over the inside and outside of the duck. Sprinkle the duck liberally with kosher salt, inside and out, a bit more than you would expect to, about 2 tbsp. Place the duck on the hot baking sheet, then place in the oven (on the center rack) and roast for 1 hour.
4. Near the end of the hour, place the duck fat you rendered the day before in a large cast-iron skillet, then place in the oven to warm, about 5 minutes. Add the parsnips, turnips, garlic, and onion to the skillet and toss with the duck fat, black pepper, and remaining 2 tsp kosher salt. Place in the oven, below the duck, and roast for 30 minutes.
5. After 30 minutes, rotate the duck and increase your oven temperature to 450F; continue to roast the duck and vegetables, keeping an eye on them. Remove the duck once the skin is golden and crispy, and it reaches an internal temperature of at least 135F (some pink), but no more than 165F, for another 15 to 40 minutes. Roast the vegetables until they are crispy and brown at the edges, about 30 minutes. If things work out well, the duck will be done about 15 minutes before the vegetables, which will allow you to rest and carve the duck so that it is ready just as the vegetables are finished.
6. Rest the duck for 10 minutes, then carve and serve with the vegetables and the remaining 1/2 lemon, cut into wedges.
** Be sure to save all of the rendered duck fat that will accumulate on your tin-foil-lined baking sheet. Store it in a jar in the fridge for up to two months, and use it to roast vegetables (especially potatoes) or make risotto.
** This recipe is written specifically for farm-raised duck, the kind that is available frozen in most supermarkets. A wild duck will have generally less excess and fatty skin; if using wild duck, consider buying duck fat to use in lieu rendering the excess skin in Step #2.
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