Jacques's Skillet Duck With Parsnips And Shallots

1 fave
More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
721
FAT
3%
CHOL
4%
SOD
36%

Comments

Add a comment

Ingredients for 4 servings

1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces

2 cups large whole shallots, peeled (about 10 ounces unpeeled)

2 heads garlic, cloves (about 30), separated but unpeeled

2 sprigs fresh rosemary

2 bay leaves

chopped fresh parsley, for garnish

Special equipment: A large sauté pan or heavy-bottomed saucepan (12-inch diameter or larger), nonstick preferred, with a tight-fitting cover

A large perforated spoon or skimmer

A large serving platter

You might also like

Sauteed Duck Foie Gras
Epicurious
Sugar-And-Spice Skillet-Roasted Duck Breasts
Food & Wine
Galette De Pomme De Terre (Potato Galette)
Saveur
Skillet Duck Legs With Olives And Anchovies
Cookstr
Roast Wild Duck (Teal)
Simply Recipes
Melissa Clark's Really Easy Duck Confit
Food52
Duck Dynasty's Fried Alligator Balls
The Dr. Oz Show
Claudette's Classic Cassoulet Recipe
Food Republic
David's Duck Risotto With Ham And Sausage
The Pioneer Woman
Coriander-Crusted Duck Breasts
Food & Wine