🫙 From the Spice Rack
Roast Mallard with Root Vegetables- Country
1 lb Small carrots, peeled -and trimmed 1 lb Small parsnips, peeled and -trimmed, or medium-size -parsnips, cut into 3 -by 1/2-inch sticks 2 tb Olive oil 1/4 ts Salt 1/4 ts Ground ...
maineasy
Ingredients8 items
Ingredients
- 1lbsmall carrots, peeled
- 1/4tsp salt
- 1/4tsp ground black pepper
- 23-lb farm raised
- 1cup cranberry juice cocktail
- 1/2cup dry red wine
- 1/4cup sugar
- 8whole cloves
Directions
- 1
1 lb Small carrots, peeled -and trimmed 1 lb Small parsnips, peeled and -trimmed, or medium-size -parsnips, cut into 3 -by 1/2-inch sticks 2
- 2
In 4-quart saucepan, heat 2 inches water to boiling
- 3
Add carrots and parsnips
- 4
cover and return water to boiling
- 5
Simmer root vegetables over low heat 15 minutes to partially cook
- 6
Remove root vegetables with slotted spoon to a small baking pan (Set aside pan of cooking water.) Add oil, 1/8 t salt, and 1/8 teaspoon pepp
- 7
toss and set aside
- 8
Remove necks, giblets, and discard any fat from duck cavities