Roast Duck with Bok Choi, Roasted Parsnips, Sweet Potatoes & Peanuts

Ok. So you’re gonna roast that duck like this.

While it is cooking, cube up 2 large parsnips and 2 sweet potatoes. Place them in another roasting pan that is fairly deep and set aside.

Let the duck cook for about half of the prescribed time, and then pull it out of the oven. Carefully—and I really mean that—you are going to ladle out 2 or so big fat ladles of that duck fat in the bottom of the pan. Then go ahead and pour it all over the vegetables. Give the veg a good dash of salt, a little hit of pepper, and a few shakes of garlic powder.

Pop both the duck and the vegetables back into the oven until they are roasted and crisp.

While everything is in the oven, trim the bok choi. Wash and pat dry. When the duck is cooked and comes out of the oven, it needs to rest for five to ten minutes. Use this time to heat up a pan with a dallop of olive oil. When it is hot, but not smoking, put in the bok choi and sear until wilted, but not limp and pathetic. Top with crushed peanuts.

Layer everything onto a plate and serve.