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
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.