Roast Duck with Potatoes and Sauce
Main Dishes • European
Description
Roast Duck with Potatoes and Sauce
Ingredients
- Duck 10 lbs
- Butter 5 oz
- Salad Potatoes 5 lbs
- Orange zest 1 piece
- Fresh Rose Hips 1 bunch
- Wheat Flour 1 tablespoon
- Vegetable Oil 4 tablespoons
- Chicken Broth 0 qt
Step-by-Step Guide
Step 1
Preheat the oven to 430°F.
Step 2
Weigh the duck to calculate the cooking time. For every 500 grams of bird, you will need 20 minutes.
Step 3
Rub the duck with spices on the outside, then spread softened butter on it and place a piece inside.
Step 4
Place the bird on a baking tray and drizzle with a small amount of orange juice.
Step 5
Roast for 40 minutes uncovered, then reduce the heat to 375°F, cover the duck with foil, and cook for about 2 hours and 20 minutes, occasionally basting the bird with the juices.
Step 6
After the time is up, pierce the duck leg with a sharp object and check the juices. They should be clear; if there is a little blood, let it cook for another 20 minutes.
Step 7
30 minutes before the cooking is finished, remove the foil to allow the bird to brown.
Step 8
Peel the potatoes, cut them into medium pieces, and boil in salted water for 5 minutes. Drain well.
Step 9
Add a little butter and vegetable oil, salt, pepper, and rosemary to the potatoes. Mix well.
Step 10
Arrange the potatoes around the duck and season again with spices. They should cook together with the bird for about 1.5 hours. Occasionally turn the potatoes. If after the time the potatoes are not browned, place them in the oven for another 30 minutes at high temperature when the duck is ready and resting.
Step 11
Let the duck rest for 30 minutes after it is well cooked.
Step 12
From the baking tray, take some duck fat, add flour, and fry until golden, then add vegetable broth and bring to a boil. Remove from heat and let it steep a bit. Serve everything together.
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