English style roast half duck with fingerling potatoes confit
- Preparation : 10 minutes
- Cooking : 90 minutes
- Portions : 2
- 1 Brome Lake half duck (about 900 g)
- 150 ml water
- 1 Spanish onion
- 2 bay leaves
- 1 sprig of thyme
- 1 sprig of sage
- 350 g fingerling potatoes
- 150 g duck fat
- Fleur de sel to taste
- Freshly ground pepper to taste
- 1 clove garlic
Thaw the half duck in the refrigerator overnight. Remove the packaging, rinse under cold water and pat dry.
Preheat the oven to 191° C (375° F).
Season both sides with salt and pepper. Heat an ungreased large saucepan (or cast iron Dutch oven) and brown the duck uniformly on both sides over medium heat for 8 to 10 minutes, to melt the fat. Remove the excess fat from the pan and then add water to collect the juices.
Transfer it to a roasting pan with a rack and place the half duck on the rack skin side up. Add the cooking juices and place on the duck the minced onion, bay leaves, thyme and sage. Cover it all with aluminum foil or the pan lid.
Cut the fingerling potatoes in half, rinse and drain them, then place them with the duck fat, thyme and garlic in a baking dish. Season. Cover with aluminum foil or the lid.
Bake on the centre rack of the oven for about 1 hour at 191° C (375° F). Remove the lid and continue cooking for 30 minutes or until the internal temperature of the thigh has reached 82° C (180° F). Do not forget to baste the half duck with its juices every 15 minutes.
Remove the duck and potatoes from the oven. Let the duck rest for 10 minutes in a serving dish, loosely covered with a piece of aluminum foil, before serving.
Serve the half duck with the fingerling potatoes and a Rhône Valley red wine.
Recipe from David Vinas, professional chef