No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Roasted Duck With Topinambours

  • Yield: 4 servings


  • 2 mallards, or 4 teals, or 1 domestic duckling (4 to 4 1/2 pounds total weight)
  • 8 garlic cloves
  • 1 medium onion, quartered, plus 2 cups coarsely chopped onions
  • 1 large rib celery, cut into 1-inch pieces
  • 3 tablespoons vegetable oil
  • 3 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne
  • 1/4 cup flour
  • 8 Jerusalem artichokes, peeled and quartered (about 1 pound)
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped carrots
  • 2 cups water
  • 1/2 cup dry red wine (or dry white wine if using domestic duckling)


  • Preheat the oven to 350ºF.
  • If using a domestic duck, remove the neck flap. With the duck breast side up and the cavity facing you, make 1/2-inch slits on each side of the rib cage inside the cavity with a sharp pointed knife. The number of slits will vary according to the size of the duck. Insert a garlic clove in the neck cavity. Insert the quartered onion and celery pieces in the breast cavity. Rub the duck with some of the oil. Combine 2 teaspoons of the salt, the pepper, and 1/2 teaspoon cayenne. Season the outside of the duck with half of this mixture. Add the remaining half of the vegetables inside the cavity. Dust the duck with the flour.
  • Heat the remaining 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Place the duck, breast side down, in the hot oil and brown for 2 to 3 minutes. Using a long-handled fork, turn the duck over and brown on the back and sides, until evenly browned.
  • Arrange the Jerusalem artichokes and chopped onions, celery, and carrots around the duck or ducks in the roasting pan. Sprinkle the vegetables with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Continue to cook for 3 to 4 minutes to slightly wilt the vegetables. Add the water and wine and cook for 5 to 6 minutes more. Cover and roast for about 1 hour 15 minutes, basting occasionally with the pan juices.
  • Remove from the oven. With a large spoon, mash the vegetables against the sides of the roasting pan.
  • Return the pan to the oven and roast, uncovered, for about 45 minutes, or until the duck is tender when pierced with the tip of a pointed knife. Let stand for about 10 minutes before carving,
  • To serve, carve the ducks into serving pieces and spoon vegetables and gravy over.