Today I want to share with you the “roast duck” recipe I had when we went to Val Thorens for school vacation in February. In addition to being a skiing center, Val Thorens is known as a center for gourmet food. From traditional tastes to modern cuisine, it offers many different options. While there I had the opportunity to try traditional foods while at the same time discovering new flavors. The “roast duck” recipe I’m going to share with you now, with its colorful appearance and flavor, is a traditional recipe.
Duck meat is a good alternative for those who avoid or dislike chicken. In addition to having low levels of cholesterol, ducks aren’t yet bred on farms as chickens are and still wander freely in nature. This meat, while being rich in protein, is high in fat content. However, because most of the fat is found in layers just under the skin, if you wish to you can lower the fat content considerably by removing the skin. Personally I prefer to cook it with the skin because the fat adds flavor.
When cooking with the skin on, score the skin both before cooking and close to when it’s finished cooking (removing it from the oven first) so that the fat can drain. This way, those who want to eat the crispy skin without having the fat can easily remove it from the other juices using a spoon.
- 400g duck thighs
- 300g baby potatoes
- 200g mushrooms
- 1 carrot
- 10 shallots
- ½ orange
- 4 cloves of garlic
- 8 peppercorns
- 1 branch fresh thyme, minced
- 1 branch fresh rosemary, minced
- 2 bay leaves
- 1 tablespoon sunflower oil
- 3 tablespoons olive oil
- Salt, pepper, ground red pepper powder
- Season and rub 400g duck thighs with salt and red pepper powder
- Sear the outside of the meat in 1 tablespoon sunflower oil in a pan.
- In a different pan, lightly saute 10 scallions, 4 garlic cloves, 1 carrot, 2 bay leaves, 8 peppercorns, 1 branch fresh thyme, and 1 branch fresh rosemary, then add water and bring to a boil, turning off the heat just after boiling.
- Place the seared duck in a 5cm deep baking dish. Pour the prepared sauce over it until the duck is covered and add half of a small orange.
- Cover and bake 2 hours and 10 minutes in a 180oC oven.
Preparing the side dish:
- Cut 300g baby potatoes and 200g mushrooms in half and place in a baking pan. Add the minced thyme and rosemary, salt, pepper and 3 tablespoons olive oil. Bake in a 175o oven for 30 minutes.
- Serve as a side with the duck.
Bon Appetit. . .
This post is also available in: Turkish