Whole roast duck, the perfect indulgent Sunday lunch & this recipe comes with glorious potatoes that are almost confit & a red wine gravy.
This recipe is the perfect alternative Christmas or Thanksgiving dinner for a couple leaving modest leftovers. Alternatively, you could scoff the lot, we do!
The Perfect Duck Dinner.
Regular readers will know that I am rather fond of the occasional duck recipe. Whether it is duck breast in my pan-fried duck breast with honey roast parsnips, slow-cooked duck legs in my duck donburi or hoisin duck recipes, or quickly cooked in this duck stir fry!
This, however, takes the whole duck and does something quite magical with it.
I use a technique from a chef called Michel Roux Jr, so pretty much as close as you get to food royalty as far as I am concerned!
It features the very best potatoes I have ever eaten or cooked. Slowly roasted as the fat from the duck drips over them resulting in almost confit potatoes. They are heavenly and take roast potatoes to a whole new level.
It is finished with a wonderfully silky red wine gravy made from the giblets of the duck.
The Secret to Cooking a Whole Duck.
I’ve spent years playing around with different techniques for roasting duck. This one results in a perfectly cooked duck with crispy duck skin.
I’ve seen everything from searing the bird to boiling it before placing it in an oven.
This technique is insanely easy and has no preparation aside from stringing together the legs.
The bird is thrown in the oven at a very high temperature and then the temperature is dropped whilst the cooking continues.
The secret that really makes a difference with this roast duck recipe is to not cook it in a roasting pan!
It allows the hot air to circulate around the bird freely which really helps render out that fat.
One of the downsides is that it does make your oven a little muckier than using in a roasting tin.
But this is a special meal and not your average Sunday roast! Cleaning the oven after really is worth it!
This whole roast duck recipe provides you with the perfect base to build a fantastic Sunday lunch for a couple or smaller family.
All you have to do is go to town with whatever vegetables you want, I personally favour a wee bit of braised red cabbage.
I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions you can ask them in the comments section below the recipe.
- 20cm or 8″ saucepan.
- Griddle pan (optional).
- Kitchen knife.
- Chopping board.
- Baking tray.
- Kitchen foil.
- Fine mesh sieve.
- Stirring and serving spoons and or tongs.
A whole roast duck always feels special and this recipe comes bundled with the very best potato recipe that I know and a foxy red wine gravy!
For the Duck:
- 2.5kg (5-5½ lb) Whole Duck
- Salt to Taste
- Pepper to Taste
For the "Confit" Roast Potatoes:
- 800g (3½ Cups) Potatoes
- 1 Tbsp Cooking Oil
- Salt to Taste
- Pepper to Taste
For the Gravy:
- Giblets from the duck
- 350ml (1½ Cups) Water
- 1 Onion
- 1 Stick Celery
- 200ml (1¼ Cups) Red Wine
- 75g (5 Tbsp) Butter
- Heat the oven to 240°C 450°F.
- Trim up the duck of any excess fat around the cavities and season inside and out generously with salt.
- Tie the legs of the duck at the 'ankle'.
- Place a roasting tin on the lowest shelf of the oven to catch the dripping fat from the duck.
- Then place the duck in the oven directly on a cooling grid and not in a roasting tin, this allows the duck to cook evenly.
- Cook on this high heat for 20 minutes.
- Whilst this is happening heat a griddle pan over a high heat.
- Slice the potatoes into 1cm thick scallops.
- Pour the oil over the potatoes and season generously with salt and pepper.
- Grill the potatoes for a couple of minutes on each side to get some nice grill marks.
- Once the potatoes have the griddle marks and your duck has been cooking for 20 minutes arrange the potatoes in a single layer on the tray under the duck.
- Reduce the heat to 180°C or 350°F and cook for a further 40 minutes.
- Roughly chop the onion and celery for the gravy.
- Place the giblets from the bird in a 20cm or 8" saucepan with the onion, celery and water bring to a boil then reduce to a simmer and cook gently for the amount of time it takes to cook the duck.
- Remove the duck from the oven and tent it with foil and rest for 20 minutes. This is THE most important part of this recipe!
- Shift the potatoes to the middle of the oven and baste them with the juices they are sitting in and allow them to cook on for the 20 mins resting time.
- After the duck has been resting for 5 minutes heat a dry pan over a high heat and add the red wine for the gravy and reduce by two thirds.
- Drain off the stock created from the giblets and add it to the wine reduction along with a generous pinch of salt.
- Reduce by half again, skimming off any foam.
- Add the duck resting juices and whisk in the butter just before serving being sure to taste and season as required!
Amount Per Serving: Calories: 988Total Fat: 66gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 179mgSodium: 810mgCarbohydrates: 50gFiber: 5gSugar: 5gProtein: 39g
Calorific details are provided by a third-party application and are to be used as indicative figures only.