A delicious lunch or dinner can be created by roasting duck and potatoes in the oven. Despite the fact that duck meat takes a long time to cook, it remains juicy when baked, because it spends most of the time under foil. That is why potatoes do not fall apart.
Fat can not be used, since duck already holds the record for fat content - the potatoes will be saturated with melted duck fat and become crumbly, tasty. The classic spices are ideal: salt and ground black pepper. The addition of ground smoked paprika, dried thyme or rosemary is allowed, but in powder form. Do not use fresh herbs, fresh garlic or onions when baking - they burn.
The dish is served only hot, since cold duck fat is completely tasteless.
Ingredients:
Duck (parts) - 500 g
Potatoes - 7 pcs.
Ground paprika - 1 tsp
Salt and pepper to taste
Pepper mixture - 2 pinches
Preparation:
1. Rinse the meat, cut off the veins and films. Optionally, remove the skin if it has been poorly cleaned. Be sure to leave the fat - it will melt and saturate the potato slices. The larger the pieces of duck, the longer it will take to bake them. Put them in a deep container. Buy potato tubers of medium size, rinse them thoroughly with the hard side of a sponge, removing dirt and dust. Cut out wormholes, if any. Cut each root vegetable horizontally in half and add to the container with the duck meat.
2. Pour in salt (iodized or non-iodized), ground black pepper and sweet paprika, pepper mixture. Stir thoroughly so that large foods are covered with spices. You can add a couple of drops of vegetable oil to give the ground paprika its color.
3. Place the potato slices in a baking dish with the bottom layer. In no case top, otherwise the vegetables will not be saturated with fat and will not be tasty. If the duck was not too oily, add some vegetable oil or water to the mold if preparing a dietary option.
4. Place the duck pieces on top, being careful not to leave protruding bones so that they do not tear the foil. Cover the dish with foil and place in the oven for 1 hour at 220 degrees.
5. Remove the foil 10-15 minutes before it is ready and let the meat brown. Check the potatoes for readiness by piercing them with a fork. Remove the dish from the oven and let the dish cool slightly.
Put the potatoes on the plates first, then the baked duck pieces. Decorate with fresh herbs and serve hot.
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