Roast duck with vegetables

Roast duck with vegetables

 

There are more duck available in winter in France, so roast duck is a regular cold weather dish. I tried roasting whole under Turbo grill, need turning over for perfect crispy skin result on both sides. 

Roast duck with vegetables, before cooking

This time I cut duck into 2 parts, so can be grilled without turning, shorter cooking time and easier to carve. The vegetables roasted below in duck fat have a good taste, a simple one 'pot' meal. 

roast vegetables

1. Cut back bone part out from near the thighs, so that front and back can lie flat.

2. Brush the body all over with a liqueur, rose wine or brandy etc, for aroma and cleaning the bird.

3. Rub with mixture of salt, white pepper and 5 spices powder on all sides. Rest in the fridge for a few hours.

4. Turbo grill on a rack, with root vegetables below (carrot, parsnip, garlic, butternut squash etc), at 190˚C for 25 minutes.