Full House Chili

Roast Duck and Root Vegetables

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  • 1 Duck
  • 1 Red onion
  • 1 Sweet potato
  • 1 Large carrot
  • 1 Russet potato
  • 1 tsp. thyme
  • 1 tsp. rosemary leaves
  • Pepper
  • Kosher salt
  • Orange sauce included in duck
  • 1 Bunch of Asparagus
  • Pomegranate Vinaigrette


  1. Preheat oven to 350. 
  2. Remove all duck giblets and rinse duck; pat dry with paper towels.  With duck breast side up make cross hatch cuts on breasts (This is to help release the fatty juices so the skin will crisp up).  Next tuck the wings under and tie the legs with twine and then salt and pepper the inside and outside of the duck.  Place duck on a roasting pan breast side up and cook for 45 minutes, then flip duck over and cook another 45 min.
  3. While the duck is cooking during 2nd 45 min cycle, cut the root vegetables into chunks in a bowl and add rosemary, thyme, and pepper to taste. 
  4. When you remove the duck from the oven, take 3-4 tablespoons of the duck fat and pour over root vegetables; and then pour the vegetables onto a sheet-pan lined with aluminum wrap. 
  5. Put vegetables on the oven rack below your duck for the last 45 minutes.
  6. Now pour the orange sauce over the duck and return to oven to cook the last 45 minutes (Total of three (3) 45-minute cycles). 

A good side dish to this would be asparagus with pomegranate vinaigrette.  On a grill pan, grill trimmed asparagus 2-3 min per side and remove and toss with pomegranate vinaigrette.

I must say we cooked this dish over the holiday weekend and the duck was really tender and juicy.  The root vegetables made a nice side dish to this bird.  The asparagus just rounded out the dish with that extra mouth of flavor. 

This will serve 2-3 people so it is a great couple’s romantic dinner for the holidays; just add candlelight and your favorite bottle of J2 Winery Pinot Noir.  If you are enjoying the holidays with other family members, just prepare additional ducks depending upon the size of your brood and increase your side dish amounts.