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Roast Duck in Wine with Potatoes, Peppers and Mushrooms

Roast Duck in Wine with Potatoes, Peppers and Mushrooms Bliss

This Roast Duck in Wine with Potatoes, Peppers and Mushrooms is a delightful centerpiece for holiday gatherings, offering succulent meat and vibrant vegetables.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 6 portions
Course: Dinner
Cuisine: French
Calories: 670
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 1 whole Duck 5 lbs or more, thawed
  • 1 tsp Salt for seasoning, adjust to taste
  • 0.25 tsp Pepper adds heat
  • 1 tsp Paprika for color and mild flavor
  • 1 large Navel Orange adds citrus zest and moisture
  • 1 tsp Garlic Powder for depth of flavor
For the Aromatics
  • 6 cloves Garlic peeled
  • 1 tbsp Dry Parsley for herbal notes
For the Marinade
  • 1 cup Wine Marsala recommended
For the Sides
  • 1 large Baking Potato or more as needed
  • to taste Bell Peppers any variety
  • to taste Portabella Mushrooms other types can be substituted

Equipment

  • Oven
  • Baking Dish
  • Meat Thermometer
  • Butcher's Twine

Method
 

Step-by-Step Instructions
  1. Thaw the Duck: Thaw your whole duck in the refrigerator for about 2 days.
  2. Prepare the Duck: Rinse it under cold water and pat dry with paper towels.
  3. Score the Skin: Gently prick the skin all over to allow fat to render out.
  4. Season Generously: Rub the grated zest of the navel orange all over the duck.
  5. Set Up for Roasting: Pour in the wine into the baking dish and preheat oven to 375°F.
  6. Start Roasting the Duck: Place the duck breast side up in the oven and roast for 1 hour.
  7. Add Vegetables: After an hour, add the sliced potatoes, bell peppers, and mushrooms.
  8. Flip and Baste: Carefully flip the duck onto the veggies and season them.
  9. Continue Roasting: Let it roast for an additional 30 minutes.
  10. Check for Doneness: Ensure the internal temperature reaches 170°F.
  11. Let it Rest: Allow the duck to rest for 15 minutes before carving.
  12. Serve and Enjoy: Carve the duck into portions and serve with roasted vegetables.

Nutrition

Serving: 1portionCalories: 670kcalCarbohydrates: 20gProtein: 45gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 110mgSodium: 800mgPotassium: 850mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 30mgCalcium: 40mgIron: 4mg

Notes

This dish is perfect for festive gatherings and can be prepared a day in advance.

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