Whole Roast Duck with Potatoes Recipe
Hands On Time: 15 minutes
Total Time: 3 hours and 15 minutes
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
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.