Roasted Crispy Duck with Vegetables and Garden Herbs

Hudson Valley Foie Gras is a duck farm located in Ferndale, New York, specializing in duck products including foie gras, magret de canard (duck breast) and other parts, or whole duck and chicken.  We’ve bought both from the farm and online.

I think of roasted duck with vegetables as a winter meal but good is good and I just turn up the AC.  Loved using my herbs from the garden; bay leaves, thyme,  sage and a rosemary garnish.

Normally I brown the duck legs in goose or duck fat or ghee.  This time I tried Ethiopian spiced butter and am glad I did.  The spices in the butter were not pronounced but were detectable enough to give a hint of Habesha cuisine.

The turnips, carrots, shallots and garlic with herbs were browned in 2 tbsp of left over oil from browning the duck.  Very nice mix as the base for the crispy roasted duck legs.

Roast Duck with Vegetables and Garden Herbs

3-4 duck legs, seasoned with salt and pepper

2 tbsp Ethiopian spiced butter

3 turnips, peeled and cut into eighths

3 carrots, sliced  into 4- 6 pieces each

5 shallots, quartered

4 large garlic cloves, chopped

2 bay leaves

5 sprigs of thyme

5 sage leaves

1 tsp salt

1/2 tsp black pepper

1/2 cup chicken broth

1/2 cup white wine

Rosemary sprig

In a skillet, brown the duck in the spiced butter, remove to a plate and set aside.  Remove all but 1 1/2 tbsp fat from the skillet, add the carrots, turnips, shallots, garlic, bay leaves, thyme sage, salt and pepper, then cook until the turnips are lightly browned.  Place the vegetables in the bottom of a tajine and pour the broth on top.  Place the duck legs on top of the vegetables and pour over the white wine.  Cover and roast in 400 F oven for 1 hour.  Remove the cover and continue roasting for 20-30 minutes until the duck is crispy.

Garnish with rosemary.




About cookinginsens

An American living in Burgundy, France
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7 Responses to Roasted Crispy Duck with Vegetables and Garden Herbs

  1. Mad Dog says:

    Duck’s good everyday! I linked videos from Hudson Valley to a foie gras post I did 9 years ago – they look fantastic and ethical. I’ve since come across a Spanish farmer who does free range foie gras – ducks and geese will gorge themselves naturally – it relates to the energy required to fly thousands of miles non stop.
    I’d like to know more about the spiced butter.

    • Ethiopian spiced butter is used in most of their cuisine. It’s like a ghee, clarified, but with Ethiopian spices, I’m not sure which ones, but I will say that of all the African cuisines I have experienced, I would label Ethiopian the best in sophistication, presentation and flavors.

      For the farm, they had a few hard years fighting animal rights activist because gavage. It seems to have calmed down a bit and their foie gras compares favorably with French, just the wrong kind of duck.

      • Mad Dog says:

        Thanks Rosemary – I’ll go and ask the Ethiopians with a shop below where I used to live.

        People seem determined to put human feeling onto all animals. I believe in treating animals with care and respect, but ducks and geese do not have a gag refelex – they swallow large fish, something we could never do. I believe (having watched Hudson Valley video) a duck or goose wants to be fed by people it knows and trusts and will get upset and die if it’s unhappy. Treating them badly doesn’t benefit a farmer.

        I saw video today of children taking selfies with a large and wild baby bear – people have completely lost touch with the nature, animals and reality! All those kids were seconds away from being mauled and then the bear would have been to blame. There was a parent present, filming the whole thing!

  2. Jon says:

    Looks superb! Kudos. Love the Ethiopian angle, good call.

  3. Stella says:

    Duck is always good. On one occasion on our annual trips to Pau, I think over the course of five days I managed to have duck or duck eggs at every single meal!

  4. Is the Ethiopian spiced butter available on-line?

  5. Looks like great minds think alike this week as I also posted a duck dish. I’m intrigued about the Ethiopian butter, sounds really good. It’s always good to do something different.

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