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Roast Duck in Wine with Potatoes, Peppers and Mushrooms

Roast Duck in Wine with Potatoes, Peppers, and Mushrooms Bliss

This Roast Duck in Wine with Potatoes, Peppers and Mushrooms recipe transforms a daunting bird into a flavorful centerpiece.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Duck
  • 5 lb Duck Thawed
  • to taste teaspoon Salt
  • to taste teaspoon Pepper Freshly ground
For the Seasoning
  • 1 teaspoon Paprika
  • 1 unit Navel Orange Zest and juice
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dry Parsley Or fresh parsley
  • 6 cloves Garlic Fresh
For the Wine and Vegetables
  • 1 cup Wine Marsala
  • 2 units Bell Peppers Sliced
  • 4 unit Potatoes Sliced
  • 2 units Portabella Mushrooms Sliced

Equipment

  • roasting pan
  • Meat Thermometer
  • Cooking Twine

Method
 

Step-by-Step Instructions
  1. Thaw the duck in the refrigerator for 2 to 3 days.
  2. Remove giblets, rinse the duck under cold water, and pat dry.
  3. Trim excess fat and tie the drumsticks with twine.
  4. Prick the skin all over with a knife.
  5. Zest and juice the navel orange, rubbing zest over the duck.
  6. Season the duck with salt, pepper, paprika, garlic powder, and dry parsley.
  7. Pour wine into the baking dish.
  8. Preheat the oven to 375°F (190°C) and roast for 1 hour.
  9. Add sliced potatoes, bell peppers, and mushrooms around the duck.
  10. Flip the duck breast side down and roast for an additional 30 minutes.
  11. Baste the duck periodically with pan juices.
  12. Cover any parts with foil if browning too quickly.
  13. Check for doneness; internal temperature should reach 170°F (77°C).
  14. Let the duck rest for at least 15 minutes before carving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 140mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

Thawing the duck completely is key for even cooking. Pricking the skin allows fat to render out for crispy skin.

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