Roasted Duckling and Potatoes Recipe

Roasted Duckling and Potatoes Recipe Instructions

Ingredients

• 2 ducklings - 4.5 lbs each
• 2 Tbsp. raspberry vinegar
• 1 large onion
• 2 carrots
• 1 cup port wine
• 4 cups chicken stock
• 1 3.5 oz. can green peppercorns in brine
• 1 pack new potatoes
• 3 twigs rosemary
• Small handful fresh parsley
• 4 Tbs.p salted butter
• 4 Tbsp. flour
• olive oil
• salt and pepper

Directions

1. Heat oven to 450 degrees.
2. Clean the duck by removing neck and giblets, cutting off wings, discarding the liver and removing excess fat. Dry with a paper towel, rub lightly with olive oil and season with salt and pepper.
3. Thoroughly wash the potatoes and place them on the bottom of the roasting pan, whole Add rosemary twigs, a handful of parsley and season with salt. Place the duck on the pan on the roasting rack over the potatoes.
4. Roast in the center rack at 450 for 20 minutes. Lower the heat to 350 and cook for 45 minutes.
5. In the meantime, chop the wings, neck, gizzards, onions and carrots. Preheat a medium saucepan and sauté over medium-high with 1 tbsp. of olive oil, stirring to prevent burning, until they’re browned. Remove from heat, add 1 cup of port wine and 2 tbsp. raspberry vinegar - this will prevent a flare up. heat for 1 minute (watch out for flame ups). Add 4 cups of chicken stock and simmer on low for 1 hour.
6. Transfer the duck to a plate and cover with foil, allowing to rest for about 30 minutes. Transfer the potatoes to a dish, salt them lightly and reserve warm, covered.
7. Make a rue by heating up 4 tbsp. of butter in a large pan, then adding 4 tbsp. flour, and whisking until it thickens. Strain the chicken stock and whisk into the pan, then add the peppercorns, whisking until sauce is thickened.
8. Carve the duck and serve with potatoes and a drizzle of peppercorn sauce.