Duck in Spices with Vegetables
Simple, easy recipe for a flavorful and delicious duck. You can marinate the duck in the refrigerator overnight. I also added ‘allspice’ to the duck for more flavor and taste. By the way, don’t throw away duck fat after roasting the duck, just pour it into a jar, cover and leave in the fridge or freezer. You can fry a potatoes, apples or cabbage on it, caramelize an onions, cook vegetable stew or even cook a biscuits with it.
Duck in Spices with Vegetables Recipe
By Published: October 17, 2014
- Yield: 4 Servings
- Prep: 40 mins
- Cook: 60 mins
- Ready In: 3 hrs 40 mins
Simple, easy recipe for a flavorful and delicious duck. You can marinate the duck in the refrigerator overnight. I also added …
Ingredients
- 1 whole duck
- 1 tbsp coriander seeds
- 1 tbsp thyme leaves
- 8 pcs black peppercorns
- 10 small potatoes
- 1 large carrot
- 6-8 cloves of garlic
- 8 shallots
- piece of ginger
- 0.5 cup white wine
- salt to taste
- 2-3 sprigs rosemary
- olive oil
Instructions
- Divide the ginger in 2 parts, one part cut into strips and grate the other. Cut the potatoes and carrot into large cubes and boil in salted water until soft.
- Crush the coriander seeds, thyme, black pepper, salt and grated ginger in a mortar. Cut the duck into portions and rub all sides with crushed spices. Put the duck in a bowl, cover it and leave in a refrigerator for 2 hours.
- Cut the shallots into 2-4 parts. Preheat a large frying pan with olive oil and fry the duck pieces in it. Put them on a plate, cover. Add the garlic, onion and chopped into strips ginger in the pan with the duck fat. Fry it about 3-5 minutes, then add the cooked potatoes and carrot, stir fry for 3 minutes, add the wine, just evaporate and turn the heat off. Put the vegetables with the liquid in the pan, then pieces of duck, sprinkle with rosemary leaves and place it in a preheated 190-200'C (375-390F)oven for 50-60 minutes, basting with liquid from the top to the duck. Take the duck with the vegetables out of the oven and let stand for 5-10 minutes, then serve.
- Garnish with fresh rosemary leaves.
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