Duck is one of our favorite poultry dishes, especially my son loves it. We serve it mainly during the holiday season when the whole family gathers together.
I always prefer cooking a fresh duck, but also a frozen one will work. This is a dish that will impress your guests. Follow along for the details.
- 2 kg duck
- 3-4 medium onions roughly chopped
- 2 tbsp olive oil
- 1.5 kg large potatoes
- 500 ml chicken stock
- 100 ml dry white wine
- 1 bunch rosemary
- 1 bunch thyme
Let the duck rest at room temperature for at least one hour. Preheat your oven to 180C. Wash and pat dry your duck. Season it with salt and pepper and stuff the cavity with the onions, rosemary, and thyme. Heat a large cast-iron skillet on low heat with 2tbsp olive oil, place the duck skin side down, and increase the heat to medium. Rotate the duck into the skillet until all the sides are nicely browned.
In the meantime, place the potatoes in a large baking dish, season with salt, pepper, rosemary, and thyme. Place the duck on top of the potatoes and pour the chicken stock. Cover and let it roast for 1 hour. Uncover the dish, pour the wine and let the duck broil for another 20 minutes until the skin becomes tender and crisp.
Serve on a large platter with the potatoes.