Slow Roasted Duck with Carrots & Potatoes
- 1 2 lb whole duck
- Salt & pepper
- 1-2 lbs potatoes, scrubbed and cut into 1.5" chunks
- 1-2 lbs carrots, peeled and cut into 1.5" chunks
- Preheat the oven to 300 degrees. Rinse the duck and trim off any excess fat around it's neck. Use kitchen shears or a knife to clip off the wing tips and place the duck breast side up on a stable surface. Use a fork to prick the skin all over, and then season the duck liberally with salt and pepper.
- Place the duck breast side up on a roasting rack, ideally over a deep pan. (Ducks release a lot of fat as they cook, and so a shallow pan might allow the fat to spill over into the bottom of the oven.) Roast the duck for 45 minutes.
- After 45 minutes carefully remove the pan from the oven and pour out the excess fat. You'll probably need to remove the duck from the rack for a moment while you do this.
- Turn the duck over and place back on the rack. Roast for another 45 minutes and repeat the process of pouring the fat off.
- Turn the duck back over again so that the breast side is up. This time, before you put the duck back into the oven, scatter the potatoes and carrots into the bottom of the pan, and season liberally with salt, pepper. If you have any thyme or bay leaves hanging around, you can scatter a few of those into the pan as well. Roast another 45 minutes to 1 hour, until the meat and potatoes are tender and a fork inserted into the leg turns easily when you twist it.
- If you'd like, you can glaze the duck in the last hour of cooking. Use an orange or citrus marmalade, or a little mustard mixed with some honey and thinned with water or stock, and brush this over the duck every 15-20 minutes.
/Narrative Food https://blog.narrativefood.com/