Vegetables roast along side the duck inthis one-pan recipe.
Recipe: One-Pan Duck
1 teaspoon kosher salt
3 to 4 carrots, peeled and coarsely chopped
1 yellow onion, quartered
6 to 8 red new potatoes, halved
- Remove the neck and giblets from the duckand discard. Rinse duck well inside and out and trim any excessfat from the carcass. Tuck the wings behind the back and placein a roasting pan. Prick the skin all over with the tines ofa fork being careful not to pierce beyond the skin into the meat.Rub the legs and breast with the kosher salt and set aside for30 minutes.
- Preheat oven to 500°F.
- Arrange the prepared vegetables aroundthe duck in the roasting pan, placing a few vegetables beneaththe duck to elevate it slightly. Place the pan in the centerof the oven and immediately lower the heat to 375°F (190°C).
- Roast duck 45 minutes or until done. After15 minutes of cooking, stir vegetables to coat with renderedfat and remove any additional fat from the pan with a spoon.Repeat this step two more times at 15 minute intervals. Whenthe roasting time is completed, remove from oven and allow tosit for 10 minutes before carving.
- Serve with the roasted vegetables.Makes 4 servings.
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