Roasted Duck in Wine with Potatoes, Peppers and Mushrooms!


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! It turned out better than expected! 

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 looked at the complete product and it was not what I wanted. I hope you will enjoy this Fancy looking and Delicious recipe! I will make it for the holidays for sure! Don’t be intimidated – it’s only a bird!



This Roasted Duck has tender and juicy meat on the inside!

For some reason, I couldn’t find Duck at our local Publix, but nearby Publix had plenty of these beauties. 

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.

Since I didn’t have the time to cook same day, I’ve decided to rub it with spices, add 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 sharp paring knife, making sure not to penetrate the meat. Grate an 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).

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 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 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. He picked up a smaller birdie at Publix this time. I felt much more confident cooking The 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! 

* One important point. During the last 30 minutes of baking, COVER WITH FOIL parts that easily get burned as you can see in the photo. 

Duck #3 or 4, lost count! SO GOOD, the family asks for more!

Roasted Duck

Enjoy!


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Roasted Duck in Wine with Potatoes, Peppers and Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
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
Instructions
  1. Completely defrosted Duck in the refrigerator for a couple of days.
  2. Remove the giblets from inside the duck. Rinse duck and pat dry.
  3. Trim excess fat and skin from the duck.
  4. Use butcher’s twine to tie the drumsticks together.
  5. Prick duck skin all over with the tip of sharp paring knife, making sure not to penetrate the meat.
  6. Grate an 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.
  7. Season your bird 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 oven to 375F. Place bird breast side up and roast for 1 hour.
  10. Carefully using tongs or turkey lifters, remove the bird to a plate.
  11. Add sliced potatoes, bell or salad peppers and mushrooms.
  12. Flip the bird over and place it on top of the potatoes.
  13. Baste it with juices from the bottom of the pan.
  14. Dust your bird a bit of salt/pepper and dry parsley.
  15. Continue roasting at 375F for 30 minutes.
  16. Take your bird out, remove to a plate.
  17. Flip the potatoes, mushrooms, and peppers to the other side.
  18. Place bird on top breast side up.
  19. Baste it with juices from the bottom of the pan.
  20. During the last 30 minutes of baking, COVER WITH FOIL parts that easily get burned.
  21. 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.
  22. Careful not to overcook.
  23. Remove duck from the oven.
  24. Transfer duck to a cutting board and let stand 15 minutes.
  25. Remove orange from the cavity and throw away.
  26. Carve the duck and serve!

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