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.