Side Pannel
Best Duck and Potatoes Recipe EVER!
Best Duck and Potatoes Recipe EVER!
- Recipe Submitted by Kalina on 10/08/2009
Category: Poultry, Main Dish, Christmas, One-Dish Meal, Potatoes
Ingredients List
- 1 whole duck
- 1-2 pounds red-skinned new potatoes
- sage
- salt and pepper to taste
Directions
This duck and potatoes dish proves that it doesn't take that much effort to make the perfect meal. My suggestion for a tastier meal is to salt your duck the night before and leave it, uncovered, in the fridge overnight.
Turn on your oven to 250 degrees F. In a roasting pan set with a V-rack, set your salted duck in, breasts side down (upside down) and cook in the oven for about 3 hours. Meanwhile, clean and quarter potatoes.
When the 3 hours are done, take out the duck and turn the oven up to 350 degrees F. Using caution, pour out the duck fat that has drained into the bottom on the roasting pan and save it in a separate bowl. Use a spoonful or two to baste the duck, and add a few spoonfuls into a heatproof skillet or smaller roasting pan.
Then add the potatoes to the skillet and mix up so that they get coated in the fat.
Put both the potatoes and the duck back into the oven and cook for 45 minutes.
After 45 minutes, your duck will be done but your potatoes will still need time to crisp up, so remove the duck to a cutting board and let it rest. Let your potatoes cook until they are crispy and golden to your liking, which would take approximately 20 minutes more. Carve your duck and set the pieces in a serving dish (the duck should be tender enough that you can remove the legs by pulling on them). Once the potatoes are done, add them over the duck pieces to warm everything up. Fry a few sage leaves in the oil remaining in the bottom of the potato skillet and add it to the meal.
Serve while hot.
Turn on your oven to 250 degrees F. In a roasting pan set with a V-rack, set your salted duck in, breasts side down (upside down) and cook in the oven for about 3 hours. Meanwhile, clean and quarter potatoes.
When the 3 hours are done, take out the duck and turn the oven up to 350 degrees F. Using caution, pour out the duck fat that has drained into the bottom on the roasting pan and save it in a separate bowl. Use a spoonful or two to baste the duck, and add a few spoonfuls into a heatproof skillet or smaller roasting pan.
Then add the potatoes to the skillet and mix up so that they get coated in the fat.
Put both the potatoes and the duck back into the oven and cook for 45 minutes.
After 45 minutes, your duck will be done but your potatoes will still need time to crisp up, so remove the duck to a cutting board and let it rest. Let your potatoes cook until they are crispy and golden to your liking, which would take approximately 20 minutes more. Carve your duck and set the pieces in a serving dish (the duck should be tender enough that you can remove the legs by pulling on them). Once the potatoes are done, add them over the duck pieces to warm everything up. Fry a few sage leaves in the oil remaining in the bottom of the potato skillet and add it to the meal.
Serve while hot.
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