Roast Duck with Crispy Potatoes and Asparagus
What Started it all:
Duck, potatoes, asparagus
This delightful dish combines the rich flavors of roast duck with the comforting crunch of crispy potatoes and the fresh vibrancy of asparagus. Perfect for gathering friends and family, this recipe serves 8 and guarantees a memorable meal.
Ingredients
- 2 whole ducks (approximately 4-5 lbs each)
- 2 kg of baby potatoes, halved
- 800 g of asparagus, trimmed
- 4 cloves of garlic, minced
- 4 tablespoons of olive oil
- Salt and freshly ground black pepper
- 2 tablespoons of fresh thyme leaves
- Zest of 2 lemons
- 2 tablespoons of balsamic vinegar
Instructions
- Preheat your oven to 220°C (425°F).
- Pat the ducks dry with paper towels. Season the cavity and skin generously with salt and pepper. Stuff each duck with half of the minced garlic and half of the thyme.
- In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, lemon zest, salt, and pepper. Spread them out in a large roasting pan.
- Place the ducks breast-side up on top of the potatoes in the roasting pan. Roast in the preheated oven for 1 hour, basting the ducks with their own juices halfway through.
- After 1 hour, remove the roasting pan from the oven. Carefully add the trimmed asparagus around the ducks and drizzle with the remaining olive oil and balsamic vinegar. Return to the oven and roast for an additional 30-40 minutes, or until the ducks are golden brown and the potatoes are crispy.
- Ensure that the duck reaches an internal temperature of 74°C (165°F). The skin should be crispy, and the potatoes should be tender and golden.
- Once done, remove the ducks from the oven and let them rest for 10-15 minutes before carving. Serve the duck alongside the crispy potatoes and vibrant asparagus.
This roast duck with crispy potatoes and asparagus is the epitome of comfort cooking, bringing warmth and joy to any gathering. Enjoy the feast with loved ones, and don't forget to savor every bite!