Roast Duck & Potatoes: A Time-Saving Holiday Delight

Appetizing, satisfying, tasty! Great for the holiday table! Roast duck with potatoes combines a main dish and a side dish, which will help you save time and spend it on yourself or your family. You can complement this dish with seasonal vegetables or salads.
cook time: 1h 20 min
Ivy Ramsay
Roast Duck & Potatoes: A Time-Saving Holiday Delight

Nutrition Facts (per serving)

125
Calories
10g
Fat
5g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Garlic 3 clove
Salt to taste
Ground black pepper to taste
Water (approximately) 1 l
Potato (small potatoes) 500 g
Bay leaf 1 pc
Carrot 1 pc
Vegetable oil 1 tbsp
Herbal mixture (provencal) g
Duck legs 500 g

Recipe instructions

Step 1

Step 1
How to make roast duck with potatoes in the oven? Prepare all the necessary ingredients. You can use any duck meat. If you have a whole duck, simply cut it into portions and use the ones you like best. Not all stores carry individual parts of this bird (unless you want to buy the whole duck), but I managed to get a couple of legs. They are quite suitable for roasts.

Step 2

Step 2
Wash and dry the duck legs. If you wish, you can cut the legs into two parts — thigh and drumstick. I used whole legs.

Step 3

Step 3
Salt and pepper the meat and sprinkle with Provençal herbs.

Step 4

Step 4
Peel the carrots, wash them, cut them into slices or quarters.

Step 5

Step 5
Peel, wash and coarsely chop the potatoes. If the tubers are small, you can leave them whole.

Step 6

Step 6
Peel the garlic. Large cloves can be cut in half lengthwise. Adjust the amount of garlic to your taste.

Step 7

Step 7
Place potatoes and carrots in a deep, thick-walled baking dish (or better yet, a roasting pan with a lid). Season the vegetables with salt and pepper. If you wish, you can add chopped onion to the vegetables.

Step 8

Step 8
Heat vegetable oil in a frying pan and fry the chicken legs over high heat until golden brown. Duck, unlike chicken and turkey, is very fatty and therefore releases a lot of fat during cooking (frying, stewing, baking).

Step 9

Step 9
Top with fried duck legs, garlic cloves and bay leaf. Pour enough water into the pan to cover the vegetables completely. If you wish, you can add fat from the pan in which the duck was fried, but the dish will still be greasy.

Step 10

Step 10
Cover the pan with a lid (if there is no lid, cover the pan with foil) and place in an oven preheated to 200°C for 50 minutes. To get a crispier and golden brown crust on the bird, open the foil and bake for about 10 minutes on the grill setting. The times are approximate, check your stove. Read about foil and ovens in separate articles below the steps.

Additional rubrics

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