Monday, December 10, 2007

Roasted Duck with Vegetables


2 Pcs. Duck Thighs
6 Pcs. Medium potatoes
6 Pcs. Baby Carrots
4 cloves garlic
1 Pc. Onion
Salt & pepper to taste
1/2 tsp. olive oil


Preheat oven to 350 degrees C.

Season the duck with salt, pepper and fresh thyme and set aside.

Meanwhile boil the potatoes with water for 3 minutes and cut into wedges. Slice Onion in wedges. In a baking dish, put potatoes, onion, garlic, baby carots and season with salt & pepper and set aside.

In a preheated pan, add 1/2 teaspoon olive oil, add in the seasoned duck thighs, skin-side down, pan fry for 3 minutes each side until skin turns golden.

Place a rack above the baking dish with the vegetables in it. After pan frying the duck, place them on the rack and sprinkle over the remaining duck fat in the pan. The drippings from the meat will flavor the vegetables. Continue cooking in the oven for 45 minutes or until done.

Serve with bread.
Post a Comment