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slow roasted duck with duck fat potatoes

slow roasted duck and potatoes + braised red cabbage


  • Author: Brittney
  • Prep Time: 30 minutes
  • Cook Time: 5 hours 30 minutes
  • Total Time: 6 hours
  • Yield: 4-6

Ingredients

slow roasted duck

  • pekin duck 5-6 lbs (2.5 kg)
  • kosher salt 1-1.5 tbsp
  • caraway seed 1.5 tsp
  • marjoram 1.5 tsp
  • apple 1 small
  • (honeycrisp works well)
  • yellow onion 1 small
  • garlic 6 cloves
  • thyme 5 sprigs

duck fat potatoes

  • baby potatoes 1.5 lbs (680 g)
  • yellow onion 1 small
  • salt to taste

braised red cabbage

  • duck fat 2 tbsp
  • red onion 1 small
  • red cabbage 1 small (or ½ large)
  • (about 800 g shredded)
  • red wine ½ c (120 ml)
  • apple cider vinegar ¼ c (60 ml)
  • tart apple 1 small
  • brown sugar 2 tbsp
  • ground cloves ¼ tsp
  • salt to taste

Instructions

slow roasted duck + duck fat potatoes

  1. One day in advance: Remove any giblets from the duck and trim off any excess fat. Pat the duck dry and season inside and out with kosher salt. Place breast-side down on a pan fitted with a wire rack and let sit in the refrigerator uncovered overnight.
  2. Day of cooking: Preheat oven to 250 F (120 C).
  3. Prick the skin all over with a sharp knife at an angle, making sure not to pierce the meat. Use a sharp knife to score the skin over the breast in a diamond pattern, again making sure not to cut into the meat.
  4. Rub the duck inside and out with caraway and marjoram.
  5. Roughly chop the apple and onion. Stuff the cavity with the apple, onion, peeled garlic cloves and thyme. Use cooking twine to tie the legs. 
  6. Place the duck breast-side up in a roasting pan fitted with a wire rack. Tuck the wings under the duck. Roast for 4 hours (don’t open the oven during this time).
  7. Remove the duck from the oven and set aside the wire rack and duck. Drain all but 2-3 tablespoons of duck fat gathered in the bottom of the pan. Don’t throw the excess fat away – you’ll need a bit for the cabbage recipe below.
  8. Cut any larger potatoes in half and roughly chop the onion. Add the potatoes and onion to the roasting pan and toss to coat. Sprinkle generously with salt. Return the duck and wire rack to the roasting pan on top of the potatoes.
  9. Return the duck to the oven and cook for 30 minutes.
  10. Increase the temperature to 400 F (200 C). Cook for 20-25 minutes or until the duck skin is nice and crispy. Transfer the duck to a cutting board to rest. Return the potatoes to the oven to finish cooking for 15 minutes while the duck is resting.
  11. Discard the apples, onion and garlic before serving.

braised red cabbage

  1. Prepare the veggies. Thinly slice the red onion. Core and shred the cabbage. Peel and finely dice the apple.
  2. Heat 2 tablespoons of duck fat in a large pot over medium heat and add the red onion. Cook for 3 minutes.
  3. Add the red cabbage and continue cooking another 3 minutes.
  4. Pour in the red wine and apple cider vinegar. Add the diced apple, brown sugar, cloves and salt. Stir to combine.
  5. Bring the mixture to a simmer, cover and reduce heat to low. Cook for 1 hour, stirring occasionally.
  • Cuisine: czech

Keywords: roasted duck, czech duck, slow roasted duck, duck fat potatoes