Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms! Amazingly Delicious and Beautifully served dish for any special occasion!
It will be the star of the show on your Holiday table!
My family LOVED it and said I should make this every week!
To find a good recipe rendered next to impossible. Yes, there are hundreds of recipes on the Internet, but not what I had in mind.
I hope you will enjoy this Fancy looking and Delicious Roasted Duck recipe!
Believe it or not, but this was my first Duck Encounter! I’ve obviously had duck many times, but have never cooked it. Since I have made chicken and turkey numerous times, I was up to the challenge!
Don’t be intimidated – it’s only a bird!
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This Roasted Duck has tender and juicy meat on the inside!
- Make sure you completely defrosted Duck in the refrigerator for a couple of days. Remove the giblets from inside the duck.
- Rinse duck and pat dry. Trim excess fat and skin from the duck. Use butcher’s twine to tie the drumsticks together.
How to prepare Roasted Duck in Wine with Potatoes, Peppers and Mushrooms
Since I didn’t have the time to cook the same day, I’ve decided to rub it with spices, add the wine and marinate in the fridge overnight. I think it has added so much flavor to the bird.
- Prick duck skin all over with the tip of a sharp paring knife, making sure not to penetrate the meat.
- Grate orange and rub it all over the bird, squeeze the juice on top and place it inside the duck’s cavity with about 5-6 garlic cloves.
- Season your bird generously inside and out with salt, pepper, paprika, garlic powder, dry parsley.
- Add one cup of wine to the bottom of your baking dish. I didn’t have the roasting pan, but it bakes beautifully in a regular baking pan as you can see.
- Preheat oven to 375F. Place bird breast side up and roast for 1 hour. Your bird should look like this.
- Carefully using tongs or turkey lifters, remove the bird to a plate.
- Scrape off some of the black fat at the bottom of your pan. (UPDATE: If you bake in a good quality ceramic baking dish and add wine to the dish, you shouldn’t have any burned fat on the bottom). I’ve used the metal baking dish from Walmart that didn’t last long. Buy QUALITY products!
- Add sliced potatoes, bell or salad peppers and mushrooms. Flip the bird over and place it on top of potatoes. This will give flavor to your potatoes and vegetables and will help to drain the fat. Baste it with juices from the bottom of the pan.
- Dust your bird a bit of salt/pepper and dry parsley.
- Continue roasting at 375F for 30 minutes.
- Take your bird out, remove to a plate. Flip the potatoes, mushrooms, and peppers to the other side.
- Place the bird on top breast side up. Baste it with juices from the bottom of the pan.
- Continue roasting at 375F for about 30 minutes or until the internal temperature should be 170°F at the thickest part of the leg and thigh joint.
- Careful not to overcook. Remove duck from the oven.
- Transfer duck to a cutting board and let stand 15 minutes. Remove oranges and celery from the cavity and throw away.
Carve the duck and serve!
One Duck is NEVER ENOUGH! LOL
After my first Roasted Duck, hubby couldn’t wait to get another one. Unfortunately, we had a difficult time finding one.
We picked up a smaller birdie at Publix this time. I felt much more confident cooking Number Two! It turned out Beautiful and So Tasty as you can see!
I didn’t have mushrooms and peppers on hand this time. So, I’ve used one baking potato, red onion, and carrots.
The sauce is so Delicious, you can use any veggies on hand and it will turn out great!
* During the last 30 minutes of baking, you may want to COVER WITH FOIL parts that easily get burned as you can see in the photo.
This depends on the oven and the baking dish that you are using.
Duck #3 or 4….. lost count! SO GOOD, the family asks for more!
PIN FOR LATER!