Tender and crispy roasted duck seasoned with garlic and thyme, served with onion and fingerling potatoes tossed in duck fat.
dinner, Main Course
5 to 6-lb. whole duck
herbes de Provence
freshly ground black pepper
plus 2 large cloves
sprigs fresh thyme
Preheat oven to 325F. Remove neck and giblets from duck; discard or reserve for another use.
Trim excess fat from neck and tail areas of duck, and discard.
Prick fatty areas of duck (breasts and near thighs) with the top of a knife, cutting just into the skin but not piercing the meat.
Pat duck dry with paper towels.
Tuck tail in, and tie legs together. Transfer duck to a roasting pan; add potatoes.
Stir together salt, herbes de Provence, and pepper. Sprinkle 1 teaspoon of the salt mixture in cavity of duck; stuff with 2 onion quarters, 2 garlic cloves, thyme, and bay leaves.
Drizzle duck and potatoes with olive oil, rubbing to coat. Sprinkle duck liberally with salt mixture; sprinkle remainder on potatoes.
Bake for 1 hour. Remove from oven; increase oven temperature to 450F.
Stir potatoes to coat with rendered duck fat.
Return duck to oven; cook until browned and a meat thermometer inserted in breast reads 160, about 25 minutes.
If desired, broil duck 4 to 5 minutes for extra crispiness. Let duck rest 10 minutes before serving.
If your pan isn't big enough, you can bake the duck and potatoes separately using the same steps and instructions.