Sweet Eat
RU EN
Back to recipes
6 people
about 6
Home cooking

Roast Duck with Potatoes and Vegetables in the Oven

A no-fuss dinner for the whole family really is simple. Combine all the ingredients, put them in a dish and into the oven. Then forget about the kitchen for 2 hours. Tender meat, vegetables full of flavour and zero fuss. Let's get started!

Roast duck with potatoes and carrots on a plate

A no-fuss dinner for the whole family is simple! We combine all the ingredients, put them in a dish and send it off to roast. Believe me, the oven does all the main work for you!

Ingredients: duck, potatoes, carrots, onions, spices and oilClose-up of a whole duck with carrots and onions

(You can always adjust the spices a little to taste.)

The film for this recipe is not on the channel yet

When the film is on the channel, the player will appear here.

Ingredients

  • Main ingredients:
  • Duck — 1 whole (about 2 kg)
  • Potatoes — 2 kg
  • Carrots — 300 g
  • Onions — 200 g
  • Vegetable oil — 20 ml (for the potatoes)
  • Mayonnaise — about 3 tbsp (for the duck)
  • Spices for the duck:
  • Salt — 1 tsp
  • Ground black pepper — ¼ tsp
  • Paprika — ½ tsp
  • Dried herbs — ½ tsp
  • Granulated garlic — ½ tsp
  • Spices for the potatoes and vegetables:
  • Salt — 1 scant tsp
  • Ground black pepper — ¼ tsp
  • Paprika — ½ tsp
  • Dried herbs — ½ tsp
  • Granulated garlic — ½ tsp

Method

  1. Step 1

    Jointing and marinating the duck. Cut the duck into convenient portions. I usually take off the legs and wings, and cut the breast in half. Put the duck pieces in a deep bowl, season with salt (1 tsp) and pepper (¼ tsp), and add the dried herbs (½ tsp), paprika (½ tsp) and granulated garlic (½ tsp). Add about three tablespoons of mayonnaise — it gives the duck a lovely, appetising golden crust once roasted. Rub every piece well with the spice and mayonnaise mixture and leave to marinate for about 30 minutes.

    Duck cut into portionsDuck pieces in a spice and mayonnaise marinade
  2. Step 2

    Preparing the vegetables. While the duck marinates, prepare the vegetables. Peel the potatoes and cut them into large chunks — quarters or halves, depending on size. Peel the carrots and cut them into thick batons. Slice the onions into half-rings. In a large bowl, mix the potatoes, onions and carrots. Add the spices for the potatoes and a little vegetable oil (20 ml). Mix everything well.

    Potatoes cut into large chunksOnion half-rings and carrot batonsPotatoes, carrots and onions mixed with spices and oil
  3. Step 3

    Assembling and roasting. Take a deep ovenproof roasting dish. Spread the potatoes and vegetables over the base, then arrange the marinated duck pieces neatly on top. Please note: don't add any water to the dish! The vegetables and duck release their own juices, so there will be more than enough liquid. Put the dish into an oven preheated to 200°C (conventional top-and-bottom heat, no fan). Roast for about 1 hour 30 minutes. Check for doneness, as every oven is different — it may need a little more or a little less time.

    Vegetables with spices and the marinated duck ready for assemblingDuck pieces laid on the vegetables in an ovenproof dishDuck and vegetables roasting in the oven
  4. Step 4

    The finishing touch. After 1½ hours, switch the oven off. Leave the dish in the closed, switched-off oven for about another 20 minutes so it can rest and soak up all the juices and flavours.

    Roast duck with a golden crust in the dish

That's it! A delicious, hearty and fragrant dinner is easier to make than you think.

A portion of duck with potatoes and carrots on a plateDuck with potatoes, ready to serve

Tips

  • Mayonnaise in the marinade gives the duck a golden crust.
  • Don't add water: the vegetables and duck release plenty of juice.
  • 20 minutes in the closed, switched-off oven lets the dish rest and soak up the juices and flavours.
  • You can always adjust the spices a little to taste.

Comments