Hand-Selected Recipes, Products and Promotions, Straight to Your Inbox

Whole Roast Duck with Potatoes
recipe

Whole Roast Duck with Potatoes

Serves: 4

Hands On Time: 

Total Time: 

Ingredients

1 (5- to 6-pound) Peking duck, giblets removed and patted dry
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled
1 (0.75-ounce) package fresh rosemary
1 pound baby Yukon gold potatoes, halved
3 tablespoons extra-virgin olive oil

Instructions

Heat the oven to 350 degrees. 

Season the duck liberally inside and out with salt and pepper. Stuff the cavity with the garlic and rosemary, and use toothpicks or wooden skewers to clasp the legs together and to secure the neck flap. 

In the bottom of a large roasting pan, toss the potatoes in the olive oil and season with salt and pepper. Place the duck in the rack of the roasting pan, and place the rack directly above the potatoes. Roast until the internal temperature of the deepest part of the thigh reads 165 degrees, about 2 1/2 hours. 

Let rest for 20 to 30 minutes before carving. Serve the duck with the potatoes on the side.


About the recipe

While roasting a chicken is most common, roasting a whole duck is just as easy, and, depending on who you ask, more delicious. Stuffing the cavity of the bird with garlic and rosemary imparts extra flavor to the savory duck fat — a delicious combination that coats the potatoes as the duck roasts.

We'd love your feedback!

Have you made this recipe? Are there any tips or tricks you think we should add? Click below to take a short survey and share your thoughts.

Next Recipe:
Pork Tenderloin with Red Cabbage and Apples

SUGGESTED RECIPES