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Duck Fat Roasted Autumn Vegetables

Nothing brings out the flavor and sweetness of vegetables like roasting them, especially with the savory richness of our Graisse de Canard Gold. They'll make the perfect side for roasted or grilled meat, game, or poultry--or toss them with pasta or serve them over rice with crumbled goat or feta cheese on top.


  • 2-3 pounds assorted vegetables, trimmed, peeled (if necessary), and cut in bite-size pieces (butternut squash, carrots, fennel, parsnips, beets, rutabagas, turnips, brussels sprouts, cauliflower, broccoli, potatoes, sweet potatoes)
  • 6 cloves garlic, peeled
  • 1 large red onion, peeled and cut in thick slices
  • 3-4 tablespoons Graisse de Canard Gold®,warmed until liquid
  • Salt and ground black pepper


Preheat the oven to 400 degrees. In a large bowl, toss the vegetables with the Graisse de Canard Gold® and a generous sprinkling of salt and pepper.  Arrange them in a singe layer on a large baking sheet (divide them between 2 baking sheets if necessary).  Roast the vegetables until they're tender and lightly browned, about 40 minutes.  (If you use 2 baking sheets, switch their positions in the oven about halfway through the roasting time.)

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Classic French Stocks and Sauces