Saratoga Winter Duck Roast

Name: Saratoga Winter Duck Roast
Yield: Serves 4
Ingredients: For the roasted vegetables: 1 bunch baby turnips, trimmed, cleaned, and halved through the stem 1 medium sweet potato, peeled and cut into 1” pieces 2 medium parsnips, peeled and cut into 1” pieces 3 bunches baby carrots, trimmed and cleaned ¼ cup carrot tops reserved for frying Olive oil, for drizzling 2 sprigs rosemary 2 sprigs sage 4 sprigs thyme Kosher salt and freshly cracked black pepper, to taste 1 medium shallot, peeled and halved 1 bushel baby beets, peeled and cut into 1” pieces For the sauce: 1 cup low sodium vegetable stock 2 tablespoons freshly squeezed orange juice 4 tablespoons unsalted butter, melted Kosher salt and freshly cracked black pepper, to taste For the duck: 4 duck breasts Kosher salt, to taste 1 tablespoon olive oil 12 small sage leaves, for frying Flaky salt, for finishing

Seared Duck Breast with Roasted Root Vegetables

Pairs With Saratoga Still Water

Indulge in the undeniably satisfying aroma and warmth of a roast on a winter day. Fried duck breasts are topped with a creamy carrot sauce and crisped garnish while complimented by roasted seasonal vegetables and paired with Saratoga Still Water.

Serves 4 ·

Ingredients

For the roasted vegetables:

1 bunch baby turnips, trimmed, cleaned, and halved through the stem
1 medium sweet potato, peeled and cut into 1” pieces
2 medium parsnips, peeled and cut into 1” pieces
3 bunches baby carrots, trimmed and cleaned
¼ cup carrot tops reserved for frying
Olive oil, for drizzling
2 sprigs rosemary
2 sprigs sage
4 sprigs thyme
Kosher salt and freshly cracked black pepper, to taste
1 medium shallot, peeled and halved
1 bushel baby beets, peeled and cut into 1” pieces

For the sauce:

1 cup low sodium vegetable stock
2 tablespoons freshly squeezed orange juice
4 tablespoons unsalted butter, melted
Kosher salt and freshly cracked black pepper, to taste

For the duck:

4 duck breasts
Kosher salt, to taste
1 tablespoon olive oil
12 small sage leaves, for frying
Flaky salt, for finishing

Preparation

STEP ONE – ROAST THE VEGETABLES

Preheat the oven to 425 degrees. Line two half sheet trays with aluminum foil.

In a large bowl, toss the turnips, sweet potato, parsnips, and 1/3 of the carrots with a generous drizzle of olive oil, a sprig of rosemary, a sprig of sage, and two sprigs of thyme. Season to taste with salt and pepper and spread evenly across one sheet tray, then set aside.

Repeat with the shallot, remaining carrots and herbs, then transfer to the second sheet tray leaving one third of the tray empty. You will use these for the sauce.

Toss the beets with a drizzle of olive oil, season to taste with salt and pepper, and add to the second tray alongside the carrots. Transfer the tray of carrots and beets to the oven and roast for 10 minutes before adding the second tray to the oven. Continue roasting for 15 minutes more, until the first tray of carrots and the shallot are lightly caramelized and tender when pierced with the top of a small sharp knife.

Remove the carrots and shallot from the tray and set aside. Return the tray of beets to the oven, rotating the trays, and continue roasting until all the vegetables are golden and tender, about 25 minutes more.

STEP TWO – MAKE THE SAUCE

Add the roasted carrots and shallot to the pitcher of a blender, along with the vegetable stock and orange juice. Blend on high speed until smooth, then slowly stream in the melted butter and continue blending until the sauce is emulsified. Season to taste with salt and pepper, then transfer to small saucepan and keep warm over low heat on the stove until ready to serve.

STEP THREE – PREP THE DUCK

While the vegetables roast, prepare the duck breasts. With a small sharp knife, score the fat in a crosshatch pattern in 1⁄4”-1⁄2” intervals. Season with salt and set aside for about 15 minutes to come to room temperature. Pat dry with paper towels.

Add 1 tablespoon of olive oil to a large skillet. Transfer the duck breasts to the pan, skin side down, and cook over medium heat to allow the fat to render and the skin to crisp, about 7-9 minutes on the skin side and then 2-4 minutes more on the other for medium-rare. Transfer to a cutting board and allow to rest for 10 minutes before slicing.

STEP FOUR – FRY THE GARNISH

While the duck breasts rest, fry the sage leaves and carrot tops. If necessary, increase the heat so that the rendered duck fat is gently bubbling. Add the sage leaves to the pan. Fry just until crisp, about 30 seconds to 1 minute, then transfer to a paper towel-lined plate to drain. Repeat with the carrot tops, frying for about 30 seconds before transferring to the same paper towel-lined plate and setting aside.

STEP FIVE – PRESENT THE DISH

Serve the sliced duck breasts with the roasted root vegetables and the carrot sauce, garnished with the fried sage leaves, carrot tops, and a sprinkle of flaky salt.

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