Slow Roasted Duck

"Slow roasting the bird allowed the duck to cook perfectly, and in terms of seasoning, I just used a little salt. I pierced the skin of the duck with the tip of a paring knife thirty or forty times to allow the duck to cook in it’s own deliciousness." - This American Bite 


  • One, 5-6 lb KOL Foods Organic-fed, pasture-raised Duck
  • Sea Salt
  • 2 large parsnips
  • 2 large carrots

Heat the oven to 250F.

Pierce the skin of the duck thirty or forty times with a paring knife.

Peel and dice the carrot and parsnips.

Sprinkle the duck with salt and place it on the roasting stand in a roasting pan and surround with vegetables. Alternatively, place the vegetables in a bundt pan, cover the bundt hole with foil, and stand the duck in the pan with the center of the bundt in the cavity. Then put the bundt pan on a tray to catch any of the stray drippings.

Roast for three hours at 250F then turn the oven up to 350F and roast for a final 30 minutes.

Serves 6