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Baked duck with potatoes

Author
Cookinero 19 Mar 2025
8500
Baked duck with potatoes

Baked duck with potatoes is a tasty and nutritious dish that will decorate any table. There are many options for cooking poultry: the duck can be baked in foil or in a sleeve, stewed or fried in a frying pan. One of the simplest recipes is duck in its own juice, baked in the oven with potatoes. Potatoes here act as a side dish and, among other things, complement the dish with a pleasant taste and aroma. It is better to choose a young bird - with thin golden skin and light plumage.

How to cook Baked duck with potatoes

Step 1

Baked duck with potatoes

Prepare the duck for roasting. Melt the butter and brush the duck with it. Rub the bird with salt and pepper. Stuff the duck with potatoes. Carefully pin the belly of the duck. Brush the carcass with honey.

Step 2

Baked duck with potatoes

Bake the duck. Place the duck on a baking sheet. Place the remaining potato quarters next to it. Put the bird and potatoes in an oven preheated to 180 degrees and bake for 90 minutes.

Baked duck with potatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use chicken or turkey as a substitute for duck. Adjust cooking times accordingly, as these birds may cook faster than duck.
Olive oil or melted coconut oil are great alternatives to butter for brushing the duck, offering a lighter or slightly different flavor profile.
For a vegetarian version, replace the duck with hearty vegetables like portobello mushrooms or eggplant, and adjust the baking time to 30-40 minutes.
Yes, you can bake the duck and potatoes ahead, store them in the fridge for up to 3 days, and reheat in the oven at 160°C until warmed through.
A crisp green salad, steamed green beans, or roasted carrots complement the rich flavors of duck and potatoes beautifully.
Use duck legs or breasts instead of a whole duck and reduce the potatoes accordingly. Bake for about 60 minutes or until done.
Yes, store cooled leftovers in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Pat the duck dry before brushing with butter or oil, and consider starting at a higher temperature (200°C) for the first 20 minutes, then reducing to 180°C.

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