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Duck With Root Vegetables

  • Yield: 4 servings


  • 1 domestic duckling, quartered (3 1/2 pounds to 4 pounds)
  • 1 tablespoon plus 1 teaspoon Rustic Rub
  • 2 tablespoons Steenís 100% Pure Cane Syrup
  • 1 tablespoon vegetable oil
  • 4 ribs celery, sliced lengthwise in half
  • 1 large head garlic, cut in half crosswise
  • 2 large carrots, sliced lengthwise in half, then cut into 3-inch pieces
  • 2 parsnips, sliced lengthwise in half, then cut into 3-inch pieces
  • 1 large onion, halved, then cut into wedges
  • 1 medium turnip, halved, then cut into wedges
  • 1 medium beet, halved, then cut into wedges
  • 4 small red potatoes, quartered
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups water
  • 1/2 cup dry sherry


  • Preheat the oven to 450?F.
  • Rub the duck with 1 tablespoon of the rub and the syrup. Heat the vegetable oil in a large skillet over high heat and brown the duck, skin side down, for about 5 minutes. Remove from skillet.
  • Place the celery and garlic on a wire rack fitted over a roasting pan. In a large bowl, toss the carrots, parsnips, onion, turnip, beet, and potatoes with the olive oil, 1/2 teaspoon of the salt, 1/8 teaspoon of the black pepper, the cayenne, the rosemary, basil, oregano, and the remaining 1 teaspoon rub to coat. Spread the vegetables evenly over the celery and garlic. Place the duck pieces, skin side down, on top of the vegetables. Sprinkle the duck with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon black pepper. Pour the water and sherry into the bottom of the roasting pan. Roast for about 45 minutes, or until the duck is tender.
  • To serve, mound the root vegetables in the center of dinner plates and top with the duck.