Roast Mallard with Root Vegetables
| Yield: | 4 Servings |
| Categories: | Main Dishes, Poultry, Holidays |
| 1 | lb | Small carrots -- peeled |
| Trimmed | ||
| 1 | lb | Small parsnips -- peeled |
| And | ||
| Or | ||
| Into 3 | ||
| Inch sticks | ||
| 2 | tb | Olive oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 2 | 3-lb farm raised -- | |
| Ready-to-roast malla | ||
| Medium-size -- parsnips, cut |
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