Roast Duck, as promised in a much earlier post I aim to eventually create a one stop shop for all your roasting meat needs. We already have roast chicken, roast lamb, slow roasted mutton, so with roast duck, we have another addition. I do have roast pork coming up, need to up my roast beef game.
This dish is another of my one pot wonders, the beauty of it is that you get to cook everything all in one dish, so you have the duck, potatoes, mushrooms, onions and garlic all together. All the vegetables get the flavour of the roast duck which makes this dish extra special.
We all love a one pot wonder just because it is less washing up (even with a dishwasher) and less stress in the kitchen. The added bonus? You get all the lovely duck fat running into your vegetables at the bottom, because who doesn’t love duck fat potatoes? Hmmm? Hands up if you do like those style of potatoes, I often treat myself at Christmas or special occasions and make duck fat roast potatoes, this saves you having to buy that jar of duck fat which then sits at the back of the fridge waiting for you to use it. It stares at you everytime you open the fridge. So hence why it gets pushed further away.
You may be asking why am I posting a roast dinner in the middle of summer? Well to be honest, why not. There is never a good or bad time to have a roast dinner. We often eat them in summer, especially this style of dish as it is one stop cooking and so you just prepare it and put it into the oven, set the timer and come back in x hours when it is done. Yes your kitchen may get a bit hot, but surely thats a small price to pay for the deliciousness of a roast dinner? I certainly think so.
I will leave you with a thought, the recent events in London and indeed the world, the bombings in London, Manchester and Kabul. It is tragic and is such a sad time that we live in the people feel the need to bomb each other over religion. All we can do is keep living our lives and hope that everyone eventually learns to get along. My thoughts with all those affected.Print
This slow roasted duck is beautiful and is made in one roasting dish which means less washing up.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 4 people 1x
- 1 2kg while duck
- 3 potatoes peeled and thickly sliced
- 3 large flat mushrooms thickly sliced
- 1 onion sliced
- 8 cloves of garlic
- 1 fennel thickly sliced
- 2 bay leaves
- 1 tsp Olive oil
- Salt and Pepper about ten grinds of each
- Preheat your oven to 200 degrees C.
- Peel the potatoes and slice to about 1cm thickness. Slice the onions and the fennel to the same thickness. Slice the mushrooms acrossways thickly.
- Put the onions, mushrooms, fennel and potatoes in the bottom of a roasting dish/tray. Drizzle one teaspoon of olive oil and season with salt and pepper, mix around to coat everything. Arrange a layer of potatoes on the top.
- Remove the giblets from the duck (use these for something else if you like), prick the duck all over with a fork, then season with salt and pepper. Place the duck over the top of the potatoes, skin side up like in the pictures and put it into the oven.
- Cook for ten minutes on 200 degrees and then turn the oven down to 180 Degrees and roast for 2 a further two hours.
- Every 30 minutes or so, carefully tip the dish on one side and spooning some of the fat over the potatoes.
- After about 1 and 1/2 to two hours, check to see if the duck is cooked, then remove from the oven, turn up the oven to 200 degrees to give the skin one final crisp.
- Then remove from the oven allow to rest for 20 minutes, whilst allowing the potatoes and the other vegetables to crisp up in the oven.
- Carve and enjoy.