Crispy Roasted Duck Half Recipe
Duck Espagnole, Spiced Orange, Sweet Potato Hash
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Ingredients
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Duck
Duck Espagnole Sauce
Sweet Potato Hash
Spiced Orange
Method
Duck Preparation
- 1
Season the Duck
Preheat your oven to 375°F (190°C). Pat the duck half dry with paper towels. Rub salt, black pepper, minced garlic, thyme leaves, and orange zest all over the duck, including inside the cavity.
- 2
Roast the Duck
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the duck, skin side down, until the skin is crispy, about 5-7 minutes. Flip the duck and transfer the skillet to the preheated oven. Roast for about 45-50 minutes until the internal temperature reaches 165°F (74°C). Let it rest for 10 minutes before carving.
Duck Espagnole Sauce
- 3
Make the Sauce
In a saucepan, combine duck stock and red wine. Bring to a simmer over medium heat. In another pan, melt butter and whisk in flour to make a roux. Cook for 2 minutes, then slowly whisk in the stock mixture. Add the bay leaf and season with salt and pepper. Simmer until thickened, about 15 minutes.
Sweet Potato Hash
- 4
Cook the Hash
In a large skillet, heat olive oil over medium heat. Add diced sweet potatoes, red bell pepper, and onion. Season with salt and pepper. Cook until the sweet potatoes are tender and crispy, about 15-20 minutes. Stir in chopped parsley before serving.
Spiced Orange
- 5
Prepare the Spiced Orange
In a small saucepan, combine orange juice, cinnamon stick, cloves, and honey. Bring to a simmer and cook for about 10 minutes until slightly thickened. Strain and set aside.
