Roasted Duck with Wine and Veggies

why make this recipe

Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms is a delightful dish that brings flavor and elegance to any meal. This recipe is perfect for special occasions, family gatherings, or simply a cozy dinner at home. The combination of tender, juicy duck, and roasted vegetables infused with wine creates a tasty and satisfying experience. Not only is it delicious, but it also impresses your guests with its rich flavors and beautiful presentation.

how to make Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms

Ingredients:

• 1 duck (5 lbs or more), thawed
• 1+ tsp salt
• ¼ tsp pepper
• 1 tsp paprika
• 1 large navel orange
• 1 tsp garlic powder
• 1 tbsp dry parsley
• 6 cloves garlic, peeled
• 1 cup wine (used Marsala)
• Bell peppers
• Potatoes
• Portabella mushrooms

Directions:

1. Defrost the duck in the refrigerator for a couple of days.
2. Remove the giblets from inside the duck. Rinse both the duck and giblets well. Pat dry with paper towels.
3. Trim any excess fat and skin from the duck.
4. Use butcher’s twine to tie the drumsticks together.
5. Prick the duck skin all over with a sharp paring knife, being careful not to cut into the meat.
6. Grate one orange and rub the zest all over the bird. Squeeze the orange juice on top and place the squeezed orange inside the duck’s cavity along with 5-6 garlic cloves.
7. Season the duck generously inside and out with salt, pepper, paprika, garlic powder, and dry parsley.
8. Add one cup of wine to the bottom of your baking dish.
9. Preheat the oven to 375°F (190°C). Place the duck breast side up in the baking dish and roast for 1 hour.
10. Using tongs or turkey lifters, carefully remove the duck to a plate.
11. Add sliced potatoes, bell or salad peppers, and mushrooms around the duck.
12. Flip the duck over and place it on top of the vegetables. Baste with juices from the bottom of the pan and sprinkle a bit of salt, pepper, and dry parsley on top.
13. Continue roasting at 375°F for another 30 minutes.
14. After 30 minutes, take the duck out and place it on a plate. Flip the potatoes, mushrooms, and peppers to the other side.
15. Place the duck back on top of the vegetables, breast side up, and baste again with pan juices.
16. Cover parts of the duck with foil if they start to burn during the last 30 minutes of baking.
17. Roast until the internal temperature reaches 170°F (77°C) at the thickest part of the leg and thigh joint. Be careful not to overcook.
18. Remove the duck from the oven and transfer it to a cutting board. Let it stand for 15 minutes before carving.
19. Remove the orange from the cavity and discard it. Carve the duck and serve!

how to serve Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms

Serve this dish hot and family-style. Arrange the carved duck on a platter surrounded by the roasted potatoes, peppers, and mushrooms. You can also garnish with fresh herbs for a pop of color. Pair it with a simple salad or crusty bread for a complete meal.

how to store Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the duck and vegetables for up to 3 months. Make sure to wrap them tightly to prevent freezer burn.

tips to make Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms

• Make sure the duck is completely thawed for even cooking.
• Season the duck well for maximum flavor.
• Use a meat thermometer to check the internal temperature to ensure the duck is properly cooked.
• Experiment with different vegetables based on your preference or what’s in season.

variation

You can substitute the wine with chicken broth for a lighter dish. Additionally, try adding different vegetables like carrots, sweet potatoes, or onions to customize the flavor.

FAQs

Q: Can I use a smaller duck for this recipe?
A: Yes, you can use a smaller duck. Just adjust the cooking time accordingly.

Q: What should the internal temperature of the duck be?
A: The internal temperature at the thickest part of the leg and thigh should be 170°F (77°C).

Q: Can I make this dish ahead of time?
A: While the duck is best served fresh, you can prepare the ingredients ahead of time and assemble the dish before roasting.

Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms

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• Author: Hicham
• Total Time: 210 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A delightful dish bringing flavor and elegance to any meal, featuring tender duck and roasted vegetables infused with wine.

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Ingredients

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• 1 duck (5 lbs or more), thawed
• 1+ tsp salt
• ¼ tsp pepper
• 1 tsp paprika
• 1 large navel orange
• 1 tsp garlic powder
• 1 tbsp dry parsley
• 6 cloves garlic, peeled
• 1 cup wine (Marsala recommended)
• Bell peppers
• Potatoes
• Portabella mushrooms

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Instructions

1. Defrost the duck in the refrigerator for a couple of days.
2. Remove the giblets from inside the duck. Rinse both the duck and giblets well. Pat dry with paper towels.
3. Trim any excess fat and skin from the duck.
4. Use butcher’s twine to tie the drumsticks together.
5. Prick the duck skin all over with a sharp paring knife, being careful not to cut into the meat.
6. Grate one orange and rub the zest all over the bird. Squeeze the orange juice on top and place the squeezed orange inside the duck’s cavity along with 5-6 garlic cloves.
7. Season the duck generously inside and out with salt, pepper, paprika, garlic powder, and dry parsley.
8. Add one cup of wine to the bottom of your baking dish.
9. Preheat the oven to 375°F (190°C). Place the duck breast side up in the baking dish and roast for 1 hour.
10. Using tongs or turkey lifters, carefully remove the duck to a plate.
11. Add sliced potatoes, bell or salad peppers, and mushrooms around the duck.
12. Flip the duck over and place it on top of the vegetables. Baste with juices from the bottom of the pan and sprinkle a bit of salt, pepper, and dry parsley on top.
13. Continue roasting at 375°F for another 30 minutes.
14. After 30 minutes, take the duck out and place it on a plate. Flip the potatoes, mushrooms, and peppers to the other side.
15. Place the duck back on top of the vegetables, breast side up, and baste again with pan juices.
16. Cover parts of the duck with foil if they start to burn during the last 30 minutes of baking.
17. Roast until the internal temperature reaches 170°F (77°C) at the thickest part of the leg and thigh joint.
18. Remove the duck from the oven and transfer it to a cutting board. Let it stand for 15 minutes before carving.
19. Remove the orange from the cavity and discard it. Carve the duck and serve!

Notes

Make sure the duck is completely thawed for even cooking. Season the duck well for maximum flavor.

• Prep Time: 120 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 750
• Sugar: 6g
• Sodium: 600mg
• Fat: 40g
• Saturated Fat: 12g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 100mg