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‼️Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms‼️
If you’re looking to impress your guests with a show-stopping dish that combines rich flavors, tender meat, and hearty vegetables, then look no further than this Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms. This mouthwatering recipe brings together the succulent taste of duck with a delicious wine sauce, perfectly roasted potatoes, colorful peppers, and earthy mushrooms. It’s a complete meal that’s perfect for special occasions or a cozy family dinner.
Ingredients:
For the Duck:
- 1 whole duck (about 4-5 lbs)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 onion, quartered
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 1 cup dry white wine (or red, depending on your preference)
- 1/2 cup chicken or vegetable broth
For the Roasted Vegetables:
- 4 medium potatoes, peeled and cut into chunks
- 2 bell peppers (red and yellow), sliced into strips
- 1 cup mushrooms (cremini or button), halved or quartered
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
Instructions:
Step 1: Prepare the Duck
- Preheat your oven to 375°F (190°C).
- Pat the duck dry with paper towels. This is important to ensure a crispy skin once roasted.
- Rub the duck all over with olive oil, and season generously with salt and pepper.
- Stuff the cavity of the duck with the minced garlic, onion quarters, thyme, and rosemary. These ingredients will infuse the duck with a fragrant flavor while it roasts.
- Place the duck on a roasting rack inside a large roasting pan.
Step 2: Roast the Duck
- Pour the white wine and chicken broth into the bottom of the roasting pan. This will help keep the duck moist while roasting and create a flavorful sauce later.
- Cover the duck loosely with foil and roast for about 1 hour.
- After 1 hour, remove the foil and continue roasting for an additional 45 minutes to 1 hour. Baste the duck with the pan juices every 15-20 minutes to keep the skin crispy and flavorful.
- The duck should be golden brown and the internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
