Methods/steps

A good variety of vegetables from local farms is essential, making for a nice presentation as well as a mix of flavors. Don’t skip the beets—they’re wonderful with duck and bison, and they’re good for you, too. Use good extra-virgin olive oil or duck fat (if you have it) for this recipe.

Toss the diced vegetables with the oil or fat and season with salt, pepper and a few rosemary leaves. Put them in one layer on a large baking sheet and roast in the oven (under the duck, bison, turkey…) until tender, about 1 hour. If they’re starting to burn, stir them well and cover loosely with some foil.