Classic Roast Duck and Potatoes

Cook Time 1-2 hours

Servings 4

Ingredients

8 medium potatoes, peeled
1 whole duck
2 onions, roughly chopped
1 bunch of thyme
150ml port
1 tbsp balsamic vinegar
250ml chicken or duck stock

Take the duck out of the fridge 2 hours before cooking to bring it to room temperature.

Method

Place the potatoes in a pot of cold salted water and bring to boil and boil for 15 minutes. Drain and shake excess moisture away. It’s ok to be rough while shaking in the colander, as this will form a coarse surface on the potatoes giving an extra crispy result. Cool to room temperature.

Preheat oven to 190°C.

Remove neck and trim wings to 2nd joint, open the vent at the leg and drain any liquid from the cavity. Dry the skin with paper towel and season well with salt, then place the thyme inside the cavity. Place the duck on an oven rack in a roasting dish. Roast for 40 minutes per kilo.

After the first 20 minutes remove the duck from the oven and place the potatoes and onions in the base of the tray. Coat the potatoes in the duck fat that has formed in the base of the tray, season them with salt and pepper and then continue roasting. Turn twice through the cooking process to ensure an even colour.

The duck is cooked when the skin is crisp and golden and juice should run clear when pierced through the skin between the leg and breast.

Remove duck and the potatoes from the tray. Drain most of the fat from the pan. Place the tray on a medium heat on the stove and add the port. Reduce and then add the vinegar and stock. Bring to the boil and reduce again for 2-3 minutes to thicken.

Carve the duck and serve with the sauce and potatoes.