August 17, 2016
By Raschell Rule, MissHomemade.com
Ingredients :
4 cups sweet potatoes; peeled and cut into chunks 3 cups parsnips (sliced) 1 tablespoon canola oil 1/2 teaspoon garlic powder 10 garlic cloves (peeled) 1 onio; cut into wedges Kosher salt and freshly ground black pepper to taste Quartered duck pieces; skin removed (breast and legs) 1 teaspoon canola oil Kosher salt and pepper to taste 1/2 teaspoon fresh thyme (finely chopped) Directions :
PREHEAT oven to 400 degrees and spray a roasting pan with vegetable spray. Place the vegetables and garlic in the pan and drizzle with canola oil; toss to coat.
Sprinkle with the spices and season with kosher salt and freshly ground black pepper. Roast for approximately 35 minutes or until the parsnips are fork tender.
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Meanwhile we will roast the duck:
Preheat your skillet with the canola oil over medium-high heat. When hot, add your quartered duck pieces, kosher salt and pepper, and thyme. Sauté for approximately 2 minutes .
Place the duck pieces on the prepared foil; wrap tightly. Bake for 5 minutes and remove from the oven. Serve with the roasted vegetables.
NOTE: You may also serve with 2 cups of cooked rice and apple chutney. Excellent.
For more duck recipes, please visit www.MissHomemade.com .
