1 (~4 lbs) entire duck
1 lemon, divided
2 tbsp + 2 tsp kosher salt, extra to style
1 lb parsnips, peeled and minimize into 2” lengths
1 lb turnips, peeled, and minimize into bite-sized chunks
8 entire cloves garlic
1 pink onion, quartered
1/2 tsp black pepper
1. Pat the duck dry with paper towels, then trim the surplus duck pores and skin from the neck and surrounding its cavity; set the pores and skin apart. Place the duck on a baking sheet lined with a wire rack and stuff its cavity with paper towels to soak up any liquid that accumulates. Refrigerate, uncovered, in a single day to dry out the pores and skin surrounding the duck; this can lead to a crispier ultimate product.
2. Heat a skillet over medium-low warmth, then add the trimmed duck pores and skin. Gently saute till the pores and skin has crisped and the fats has rendered, about 25 minutes. This could render about 1/4 cup fats; set the duck fats apart and benefit from the crispy duck pores and skin with somewhat salt. This step might be accomplished the evening earlier than or the day of cooking.
3. The next day, preheat your oven to 350F, and prepare the oven racks in order that one is within the middle, and one other close to the underside. Take away the duck from the fridge and place on a chopping board. Take away the wire rack from the baking sheet, then line the underside of your baking sheet with tin foil; return the wire rack to the sheet, then stick the sheet within the scorching oven for a couple of minutes to get good and scorching. In the meantime, pat the duck dry with paper towels, and prick it throughout with a fork (don’t pierce the meat!). Subsequent, slice the lemon in half after which rub one half of the lemon all around the inside and out of doors of the duck. Sprinkle the duck liberally with kosher salt, inside and outside, a bit greater than you’ll count on to, about 2 tbsp. Place the duck on the new baking sheet, then place within the oven (on the middle rack) and roast for 1 hour.
4. Close to the tip of the hour, place the duck fats you rendered the day earlier than in a big cast-iron skillet, then place within the oven to heat, about 5 minutes. Add the parsnips, turnips, garlic, and onion to the skillet and toss with the duck fats, black pepper, and remaining 2 tsp kosher salt. Place within the oven, under the duck, and roast for half-hour.
5. After half-hour, rotate the duck and enhance your oven temperature to 450F; proceed to roast the duck and greens, keeping track of them. Take away the duck as soon as the pores and skin is golden and crispy, and it reaches an inner temperature of no less than 135F (some pink), however not more than 165F, for one more 15 to 40 minutes. Roast the greens till they’re crispy and brown on the edges, about half-hour. If issues work out effectively, the duck will likely be achieved about quarter-hour earlier than the greens, which can let you relaxation and carve the duck in order that it’s prepared simply because the greens are completed.
6. Relaxation the duck for 10 minutes, then carve and serve with the greens and the remaining 1/2 lemon, minimize into wedges.
** You should definitely save the entire rendered duck fats that can accumulate in your tin-foil-lined baking sheet. Retailer it in a jar within the fridge for as much as two months, and use it to roast greens (particularly potatoes) or make risotto.
** This recipe is written particularly for farm-raised duck, the type that’s obtainable frozen in most supermarkets. A wild duck may have usually much less extra and fatty pores and skin; if utilizing wild duck, think about shopping for duck fats to make use of in lieu rendering the surplus pores and skin in Step #2.