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Parsnip and Duck Fat Tian

Parsnip and Duck Fat Tian

In Provence, a Tian is a type of earthenware roasting tray that is used for vegetable and gratin dishes of the same name. Once cooked, a Tian is generally left to cool before serving.


  • 2 lbs parsnips
  • 2 medium leeks
  • 1 tsp thyme
  • 1 tsp tarragon
  • 1 ½ Tbsp mustard seed
  • 6 Tbsp duck fat
  • Salt and pepper to taste
  • 4 cabbage leaves
  • ¼ cup chives


  1. 1

    Preheat oven to 325°F. Chop parsnip and leek whites into more or less equal-sized pieces. Set leek greens aside for another use.

  2. 2

    Place vegetables, spices and ½ the fat in a bowl. Salt and pepper. Mix well.

  3. 3

    Scatter cabbage leaves around a Tian or roasting dish. Place vegetables on top and pour on remaining duck fat.

  4. 4

    Place the roasting dish in the center rack of the oven. Roast until cooked to your liking, between 1¼-1½ hours.

  5. 5

    Garnish with chives.

A variation of the Squash, Fennel and Celery Root Tian from The Spice Trekkers Cook at Home