This Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms is a flavorful, luxurious dish that makes for the perfect centerpiece at any special occasion. The rich, tender duck is infused with the perfect balance of citrus, garlic, and spices, then roasted with vegetables and wine for a melt-in-your-mouth experience. With a crispy skin and juicy meat, this dish will quickly become a family favorite and is a beautiful addition to your holiday table.

Full Recipe:

Ingredients

• 1 duck (5 lbs or more), thawed

• 1+ tsp salt

• ¼ tsp pepper

• 1 tsp paprika

• 1 large navel orange

• 1 tsp garlic powder

• 1 tbsp dry parsley

• 6 cloves garlic, peeled

• 1 cup Marsala wine (or preferred wine)

• Bell peppers, sliced

• Potatoes, sliced

• Portabella mushrooms, sliced

• Olive oil

• Flaky sea salt

Directions

1. Prepare the Duck: Completely defrost the duck in the refrigerator for a couple of days. Remove giblets and rinse the duck. Pat it dry, trim excess fat, and tie the drumsticks with butcher’s twine. Prick the skin with a sharp knife to ensure even cooking.

2. Season the Duck: Grate one orange and rub the zest all over the bird. Squeeze the juice on top and place the orange with garlic cloves inside the duck’s cavity. Season generously with salt, pepper, paprika, garlic powder, and dry parsley.

3. Roast the Duck: Preheat the oven to 375°F (190°C). Place the duck breast-side up in a shallow oven-safe pan and pour 1 cup of wine at the bottom. Roast for 1 hour, occasionally basting with juices from the pan.

4. Add Vegetables: After 1 hour, flip the bird over and add the sliced potatoes, bell peppers, and mushrooms to the pan. Baste with the juices and continue roasting for another 30 minutes.

5. Final Roasting: Flip the bird back to breast-side up, and continue roasting for 30 more minutes until the internal temperature reaches 170°F (77°C). If parts of the bird burn, cover them with foil.

6. Carve and Serve: Let the duck rest for 15 minutes before carving. Discard the orange and garlic from the cavity, then slice and serve with roasted vegetables and the pan sauce.

Nutrients (per serving)

• Calories: 253 kcal

• Fat: 10 g

• Saturated Fat: 3 g

• Cholesterol: 29 mg

• Sodium: 611 mg

• Carbohydrates: 21 g

• Fiber: 3 g

• Sugar: 6 g

• Protein: 9 g

The Perfect Preparation for a Flawless Roast

The key to a perfectly roasted duck lies in careful preparation. Start by completely defrosting the duck in the refrigerator for a couple of days to ensure even cooking. Once thawed, remove the giblets and rinse the duck. Pat it dry thoroughly, which helps achieve that crispy skin during roasting. Trim any excess fat and tie the drumsticks together with butcher’s twine to help the duck hold its shape during cooking.

Pricking the skin with a sharp knife is an important step to ensure even cooking and a crispy skin. This small action allows the fat to render out during roasting, resulting in beautifully crisp skin and tender, flavorful meat underneath.

Seasoning: A Perfect Balance of Citrus and Spices

To give the duck a rich, vibrant flavor, it is seasoned with a combination of citrus, garlic, and spices. The zest of a fresh navel orange is grated and rubbed over the duck, adding a fragrant, zesty layer of flavor that infuses the meat. The juice from the orange is squeezed over the duck, giving it a tangy sweetness that contrasts beautifully with the richness of the meat.

The duck is also seasoned generously with salt, pepper, paprika, garlic powder, and dry parsley. These seasonings enhance the natural flavors of the duck while complementing the citrus notes. Finally, whole garlic cloves are placed inside the cavity of the duck, where they will soften and release their flavor during roasting, adding a subtle, aromatic garlic taste.

Roasting: Slow and Steady for Tender Meat and Crispy Skin

Once seasoned, the duck is ready for roasting. Preheat the oven to 375°F (190°C), and place the duck breast-side up in a shallow oven-safe pan. Pour 1 cup of Marsala wine (or your preferred wine) at the bottom of the pan. The wine adds a rich depth of flavor to the sauce, which the duck will baste in as it roasts.

Roast the duck for 1 hour, occasionally basting with the juices from the pan to keep the meat moist and tender. After the first hour, flip the duck over to allow the other side to cook evenly, and add the sliced vegetables to the pan—potatoes, bell peppers, and mushrooms. These vegetables soak up the delicious juices from the duck, becoming tender and full of flavor.

Continue roasting for another 30 minutes, ensuring the duck stays moist by basting occasionally. Afterward, flip the bird back to breast-side up and roast for another 30 minutes, or until the internal temperature of the duck reaches 170°F (77°C). This final roasting step ensures the duck is perfectly cooked and the skin is crispy. If any parts of the bird burn, simply cover them with foil.

Resting and Serving: The Final Touch

Once the duck is cooked to perfection, let it rest for 15 minutes. This resting time allows the juices to redistribute, making the meat even more tender and juicy. After the resting period, carve the duck and serve it with the roasted vegetables and the flavorful pan sauce.

The vegetables—potatoes, peppers, and mushrooms—serve as a wonderful side, absorbing the savory duck drippings and wine, making them flavorful and satisfying. The pan sauce, which has been infused with all the roasting juices, adds a rich, flavorful finish to the dish.

Serving Suggestions

Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms is a showstopper on its own, but it can be complemented by a variety of sides. A simple green salad with a tangy vinaigrette can help balance the richness of the duck. If you’re looking for an additional starch, creamy mashed potatoes would pair wonderfully with the dish, adding a smooth, buttery contrast to the crispy, flavorful duck.

For a more festive touch, serve this dish with a glass of the same Marsala wine used in cooking or a red wine with good acidity to cut through the richness of the duck.

Nutritional Information

Each serving of Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms contains approximately 253 calories. The dish provides a good balance of protein (9 grams) and fat (10 grams), including 3 grams of saturated fat. The potatoes and vegetables add 21 grams of carbohydrates, with 3 grams of fiber and 6 grams of sugar, which comes naturally from the vegetables and orange juice. The sodium content is 611 mg per serving, primarily from the salt used in seasoning and the wine.

Conclusion

Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms is the perfect dish for any special occasion or holiday table. With its tender, juicy duck and flavorful, caramelized vegetables, this dish offers a delightful balance of savory, citrusy, and wine-infused flavors. Whether you’re serving it for a family dinner or a festive gathering, this recipe will be the centerpiece that everyone will rave about. Its rich flavors, combined with the crispy skin and melt-in-your-mouth meat, make this dish an unforgettable dining experience.