Pan Fried Duck, Parsnips and Shallots Recipe

A Hearty Meal for the Entire Family
Yield: 4    Preparation Time:     Cooking Time:
A delicious duck and vegetable dish that is easy to make and impressive to serve to guests.


3 parsnips; peeled, ends trimmed, and sliced into 1½ inch pieces
1 duck, giblets removed
2 cups whole shallots, peeled
2 cloves garlic, separated but unpeeled
2 sprigs fresh rosemary
2 bay leaves
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Chopped fresh parsley, for garnish

Recipe Instructions

Separate the duck.
Cut off most of the fatty flap of neck skin, cut it into 3 – 4 strips and reserve it. Insert a sharp knife into one breast near the shoulder joint and slice in a semicircle around the wishbone. Remove the wishbone with your finger.

Remove the legs by lifting the duck up by one leg and cut through all the skin around the thigh. Grasp the leg at the knee and pull back the thigh to expose the joint. Cut through the joint and pull the leg off in one piece. Repeat the same process with the other leg. Cut the drumsticks off the thigh pieces.

Remove the breast halves by slicing along both sides of the breastbone. Lay the duck on its side and cut through the upper shoulder joint. Hold the duck down by the neck in one hand and grasp the shoulder section with the other hand. Pull off the entire breast half in one piece. Repeat the process on the other side and pull out the 2 slim meaty filets that remain on either side of the breastbone.

Chop off the wing tips and cut around the wing on one breast pieces to free it from the breastbone. Separate the largest wing joint from the other two and repeat the process on the other side.

Your duck should now be in 12 pieces; 2 large breast pieces, 2 thighs, 2 drumsticks, 2 small breast fillets and 4 wing pieces. Trim off any loose fatty flaps of skin from the carcass and the duck pieces.

Fry the duck.
Heat the pan over a moderate heat and place the reserved neck skin into the pan to begin rendering far. Season the duck pieces with salt and pepper and when there is enough fat to film the bottom of the pan, lay in all the duck pieces with the skin side down. Raise the heat to high and cook the duck pieces uncovered for 20 – 25 minutes until the skin is well browned and crisp. While cooking check the underside of the duck pieces to check they are not burning.

Cook the vegetables.
Reduce the heat and place the parsnip pieces, shallots and garlic cloves all around the duck pieces in the pan. Add the rosemary and bay leaves and sprinkle over ¼ teaspoon salt. Cook for 30 minutes covered ensuring that the duck is steaming gently.
Check that the duck and the vegetables are tender and turn off the heat. Lift out the duck pieces and vegetables from the pan with a slotted spoon and arrange them on a serving platter.

Pour off the clear duck fat from the pan and add 1 cup of water to the pan. Bring the mixture to the boil scraping the bottom of the pan to melt all the solidified juice and pour this over the duck. Garnish with the chopped parsley.


Main Dish