Roasted Duck In Wine With Potatoes, Peppers, And Mushrooms! Recipe

I recently tried a roast duck with vegetables recipe that brings vibrancy to the table. The whole duck, seasoned with garlic, salt, and pepper, is complemented by red bell peppers, baby potatoes, and mushrooms simmered in red wine and chicken broth. I find it elegantly satisfying and full of flavor.

I’ve always been excited to share my take on a classic roasted wild duck dish that’s full of bold flavors and unexpected twists. For this recipe, I start with a whole duck, about 5-6 lbs, that i’ve seasoned with salt and pepper before drizzling it with olive oil for that perfect crispy finish.

I then toss in minced garlic, a chopped large onion, and red bell peppers sliced into strips to create a savory base. Baby potatoes are halved and added along with halved mushrooms to bring a hearty texture to the dish.

I pour in a good pinch of red wine, the kind you enjoy sipping, and mix it with chicken broth, a few sprigs of fresh thyme, and a bay leaf. Every ingredient works together to craft a slow roasted duck in oven style that truly lives up as a fresh duck recipe, especially for any special occasion.

Enjoy the burst of flavors!

Why I Like this Recipe

I really like this recipe for a bunch of reasons:

1. I love how the flavors come together in a rich and hearty way. The red wine sauce, garlic, and thyme mix with the duck and veggies to create an awesome taste that makes each bite feel special.

2. The recipe is simple enough to follow even when I’m in a hurry, but it still gives me a dish that feels fancy and impressive. Searing the duck and then roasting it with all the veggies makes it a one-pot meal that’s not too hard to pull off.

3. I really enjoy how my whole kitchen fills with the most amazing smells while it cooks. The aroma of garlic, onion, and herbs makes the whole house feel warm and inviting.

4. Lastly, I like that it feels homey and versatile enough for any occasion, whether I’m cooking for my family or trying to impress some friends without making a huge fuss.

Ingredients

• Duck: Protein-rich meat with robust, savory flavor that really make the dish stand out.
• Red Wine: Adds tangy acid and complex aroma that brighten the sauce nicely.
• Baby Potatoes: Carbs for comforting texture, hold sauce deep inside their crevices.
• Red Bell Peppers: Provide sweet crunch and vitamin boost to balance the richness perfectly.
• Mushrooms: Earthy, textured addition offering fiber and a subtle umami taste that liven up.
• Garlic: Sharp, pungent flavor that mellows during cooking for a balanced warmth and kick.
• Onions: Add natural sweetness when caramelized, boosting the overall dish flavor lot.

Ingredient Quantities

• 1 whole duck (about 5-6 lbs) cleaned and prepped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large onion, chopped
• 2 red bell peppers, sliced into strips
• 1 lb baby potatoes, halved
• 8 oz mushrooms (cremini or button), halved
• 2 cups red wine (a good Pinot Noir works best)
• 1 cup chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• Optional: 1 carrot, thickly sliced for extra flavor

How to Make this

1. Preheat your oven to 375°F and pat the whole duck dry, then season it all over with salt and pepper.

2. In a big, oven-safe pot, heat the olive oil on medium-high. Once it’s hot, put the duck in and sear all over until its skin is a nice golden brown. You might need to do this in batches.

3. Remove the duck from the pot and add the minced garlic and chopped onion. Sauté them for about 2-3 minutes until they start softening.

4. Add the sliced red bell peppers, halved baby potatoes, halved mushrooms, and if you’re using it, the sliced carrot to the pot.

5. Place the duck back in the pot on top of the veggies so it gets some extra flavor from the aromatics.

6. Pour in the red wine and chicken broth, making sure it covers a good part of the dish. Then add the fresh thyme sprigs and bay leaf.

7. Give everything a gentle stir (careful not to disturb the duck too much) and let the liquid come to a simmer on the stovetop.

8. Cover the pot with a tight lid and transfer it to the preheated oven.

9. Roast the duck in the oven for about 2 hours. Halfway through, you can flip the duck if needed and baste it with the pan juices.

10. Once done, remove from the oven and let it rest for around 10 minutes before carving. Serve the duck with the potatoes, peppers, and mushrooms, drizzled with the delicious wine sauce. Enjoy!

Equipment Needed

1. Oven
2. Large oven safe pot with a tight fitting lid
3. Stovetop
4. Tongs or a sturdy spatula
5. Chef’s knife
6. Cutting board
7. Measuring cup
8. Stirring spoon
9. Oven mitts
10. Carving knife and serving platter

FAQ

Roasted Duck In Wine With Potatoes, Peppers, And Mushrooms! Recipe Substitutions and Variations

• If you dont have a whole duck, try using a turkey instead although the cooking time will change a bit.
• If red wine like Pinot Noir ain’t available, you can use a robust white wine or even dry sherry for a different flavor.
• You can swap chicken broth with vegetable broth if you prefer a lighter taste.
• If baby potatoes arent on hand, regular potatoes cut into bite-sized chunks work just fine.

Pro Tips

1. When you’re searing the duck, make sure your pan is really hot and don’t crowd it too much. Crowding can make the skin stick together and not get that perfect crispy finish.

2. After searing, take a minute to deglaze the pan with a splash of that red wine. This not only loosens all those tasty brown bits from the pot but also adds an extra depth of flavor to your sauce.

3. Keep an eye on the cooking time and consider using a meat thermometer. Duck can be tricky and you wanna make sure it’s cooked through but still juicy in the middle.

4. Once the duck is out of the oven, let it rest for a good 10 minutes. Resting lets the juices do their thing, so when you carve it, the meat stays tender and isn’t all dry.