I have yet to actually try duck, but this recipe looks absolutely delicious! Plus, it only takes 10 minutes of prep time. Count me in!
Spring the recipe!Ingredients
1 whole duck (peking, muscovy, or other)
salt, pepper
1-2 pounds red-skinned new potatoes
sage, optional
Instructions
If possible, salt your duck the night before and leave it, uncovered, in the fridge overnight.
Turn on your oven to 250F. 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 350F. Using caution, pour out the duck fat that has drained into the bottom on the roasting pan, reserving in a jar. 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 fat. Put potatoes into the oven 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. Check on your potatoes every few minutes and let them cook until they are crisp and golden to your liking, about 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, optional. Serve.
Source: Caviar and Codfish
Tags: caviar and codish, dinner, duck, easy, fancy, main course, potatoes, recipe, sage, springit!
As soon as Boston cools down this is on the list of recipes to try! It makes cooking a duck look easy and for a first time duck chef that makes all the difference, thank you!
I have no idea when I’ll find the time to make this, but it looks too delicious not to add!