Paleo-Friendly Roast Duck with Root Vegetables

Indulge in the sumptuous flavors of a perfectly roasted duck accompanied by a medley of earthy root vegetables. This Paleo-friendly recipe ensures a delightfully nutritious feast without compromising on taste or health.

Ingredients

For the Duck:

• 1 whole duck (4-5 pounds)
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 orange, halved

For the Root Vegetables:

• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 sweet potato, peeled and cubed
• 1 large red onion, quartered
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Preparation Process

Preparing the Duck

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).

2. Prepare the Duck: Rinse the duck thoroughly under cold water, then pat it dry with paper towels. Trim any excess fat at the neck and cavity openings.

3. Season the Duck: Using a fork, prick the skin all over the duck to help release the fat during roasting. Season the duck generously with sea salt and black pepper, both inside and out. Rub the skin with chopped rosemary and thyme for added flavor.

4. Stuff with Aromatics: Place the halved orange inside the cavity of the duck. This will infuse the meat with a subtle citrus aroma.

5. Truss the Duck: Using kitchen twine, tie the legs together to help ensure even cooking and prevent the aromatics from falling out.

6. Roast the Duck: Place the duck on a roasting rack set inside a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours. Every 30 minutes, baste the duck with its own rendered fat to keep the skin crispy.

Preparing the Root Vegetables

1. Prepare the Vegetables: In a large mixing bowl, combine the carrots, parsnips, sweet potato, and red onion.

2. Season the Vegetables: Drizzle the olive oil over the vegetables, then toss with sea salt, black pepper, and fresh thyme leaves until evenly coated.

3. Roast the Vegetables: Thirty minutes before the duck has finished cooking, spread the seasoned root vegetables around the duck in the roasting pan. Roast until the vegetables are tender and caramelized, about 30-40 minutes.

Serving

1. Rest the Duck: Once done, remove the duck from the oven and let it rest for at least 10 minutes before carving. This helps to retain the juices, ensuring a moist and flavorful meat.

2. Carve and Plate: Carve the duck and transfer the pieces to a serving platter. Surround the duck with the roasted root vegetables for a beautiful presentation.

3. Garnish and Enjoy: Garnish with additional rosemary or thyme sprigs if desired, and serve immediately.

Recipe Summary

• Preparation Time: 30 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 30 minutes

• Serves: 4

• Calories per Serving: Approximately 680 calories

This Paleo-friendly roast duck with root vegetables offers a mouthwatering harmony of flavors, sure to be a hit at any dinner table. Perfect for those seeking a scrumptious yet healthy alternative, this dish is not only visually appealing but also delightfully aromatic and flavorful. Enjoy this culinary masterpiece that combines the richness of duck with the wholesome goodness of root vegetables!