Unfortunately, the duck didn't last long enough to get pictures. I will take some after pics when I make it again next week.
As for details, its a very simple prep.
Wash and trim the duck. I use the extra skin to render more fat.
After patting it dry, I season liberally with coarse ground sea salt and fresh ground black pepper.
Take one onion, I use either Vidalia or Red Onion, cut it into quarters or eighths and stuff it into the seasoned cavity.
Preheat the oven to 425. Place the trussed duck into the oven and bake for 20 mins to get the skin lightly browned.
After 20 mins lower the the oven to 350 and roast for 1-2 hours depending on how you like you duck cooked. I like mine medium rare to medium, I roasted for 90 mins.
Every 20 mins or so, or when you hear sizzling, remove the excess fat at the bottom of the pan with a baster. I save the fat for other stuff.
After it is cooked to the desired doneness, remove from the pan to a serving platter and let rest 10 mins prior to carving.
For the parsnips, I sliced 2 lbs of parsnips and 1 lb of carrots and tossed them in olive oil, salt, and pepper and then put them in a 425 degree oven for 20-40 mins depending on how long it takes to get the parsnips tender. Sprinkle fresh dill over them and serve hot.
I promise to get pics of my duck next time.
