Roasted duck with potatoes and sauce
10 servings
30 minutes
Roast duck with potatoes and sauce is a classic dish of European cuisine that combines rich flavors and exquisite presentation. The duck, infused with the aromas of spices and orange juice, acquires a tender texture and golden crust. The potatoes, cooked in duck fat with rosemary, become crispy on the outside and soft on the inside, complementing the main dish with their richness. The sauce, made from duck fat, flour, and vegetable broth, adds depth to the flavor profile. This dish is perfect for festive gatherings, impressing guests with its refined aroma and rich taste. Its origin is linked to traditional French cuisine where duck dishes have always held a prestigious place at the table, highlighting the richness of gastronomic culture.
1
Preheat the oven to 220 degrees.
2
Weigh the duck to calculate the cooking time. It takes 20 minutes for every 500 grams of poultry.
3
Rub the duck with spices on the outside, then spread softened butter and place a piece inside.
- Duck: 5 kg
- Butter: 125 g
4
Place the bird on a baking sheet and drizzle with a little orange juice.
- Oranges: 1 piece
5
Roast for 40 minutes uncovered, then reduce the heat to 190 degrees, cover the duck with foil, and cook for about 2 hours and 20 minutes, occasionally basting the bird with the juices.
6
After some time, pierce the bird's leg with a sharp object and see what juice flows out. It should be clear; if there's a little blood, let it cook for another 20 minutes.
7
Remove the foil 30 minutes before cooking ends to brown the bird.
8
Peel the potatoes, cut them into medium pieces, and boil in salted water for 5 minutes. Drain.
9
Add some butter and vegetable oil, salt, pepper, and rosemary to the potatoes. Mix well.
- Butter: 125 g
- Vegetable oil: 4 tablespoons
- Fresh rosemary: 1 bunch
10
Place the potatoes around the duck and season again with spices. It should cook with the bird for about 1.5 hours. Occasionally, the potatoes need to be turned. If after the time the potatoes are not browned, put them in the oven for another 30 minutes at high temperature when the duck is ready and resting.
- Potato: 2 kg
11
Let the duck rest for 30 minutes after it is well cooked.
12
Take some duck fat from the pan, add flour and fry until golden, add vegetable broth and bring to a boil. Remove from heat and let it steep a bit. Serve everything together.
- Wheat flour: 1 tablespoon
- Vegetable broth: 1 l