roasted duck and potatoes

On Saturday, we picked up a duck at the farmer's market.  I had a recipe I wanted to try and I wanted easy.  I find roasting a bird or a piece of meat makes a meal easy.  Then there is that leftover bit.  The carcass makes soup.  Lots of soup.  Soup for when we feel bad or wish to have an easy dinner or maybe a lunch at the skate park.  Easy.

But for a Saturday dinner, easy. It cooks with the potatoes.  Add a salad.  You are done.

roasted duck and potatoes

Note:  The ideas for this were from Nigel Slater's Kitchen Diaries but pantry did not have what his had so I adpated it to what was in my cupboards.  Please do the same.

1 duck, muscovy is the breed of choice, about 4 to 5 pounds

2 to 4 tablespoons olive oil

3 potatoes, peeled and cut into finger size pieces

3 sweet potatoes, peeled and cut into finger size pieces

5 ounces of good flavored bacon, cut into small pieces

salt and pepper

one glass of sweet port

a couple tablespoons of millet flour

Preheat oven to 425 degrees Fahrenheit.

In a large heavy cast iron pot, heat the olive oil over a low heat.  Add the bacon and let cook until transclucent.

Wash the duck.  Pat dry.

To the bacon, add the potatoes.

Put the duck on top of the potatoes.  Sprinkle with salt and pepper.  Roast for 1 to 1/2 hours.  Muscovys have less fat so a smaller bird will take less time.  You do not wish to dry out the bird.

When the duck is golden and there is not blood in the juices, remove the duck.  If it is not golden enough, raise the temperature of the oven to 450 degrees Fahrenheit.  Put the duck back in for 5 minutes to crisp up the skin.

Remove the duck and potatoes from the pan.  To the pan, add the port and let boil.  Sprinkle in the millet flour and cook until the juices are thick.

Serve the duck with the potatoes and gravy.

Easy, easy.  Then make soup!