Roasted Duck in Wine with Potatoes, Peppers and Mushrooms! (2024)

December 17, 2020

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Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms! Amazingly Delicious and Beautifully served dish for any special occasion!

It will be the star of the show on your Holiday table!

My family LOVED it and said I should make this every week!

To find a good recipe rendered next to impossible. Yes, there are hundreds of recipes on the Internet, but not what I had in mind.

I hope you will enjoy this Fancy looking and Delicious Roasted Duck recipe!

Believe it or not, but this was my first Duck Encounter! I’ve obviously had duck many times, but have never cooked it. Since I have made chicken and turkey numerous times, I was up to the challenge!

Don’t be intimidated – it’s only a bird!

NEWLY UPDATED VIDEO CONTENT!

Watch Video Below How to make Roasted Duck

This Roasted Duck hastender and juicy meat on the inside!

Make sure you completely defrosted Duck in the refrigerator for a couple of days. Remove the giblets from inside the duck.
Rinse duck and pat dry. Trim excess fat and skin from the duck. Use butcher’s twine to tie the drumsticks together.

How to prepareRoasted Duck in Wine with Potatoes, Peppers and Mushrooms

Since I didn’t have the time to cook the same day, I’ve decided to rub it with spices, add the wine and marinate in the fridge overnight. I think it has added so much flavor to the bird.

Prick duck skin all over with the tip of a sharp paring knife, making sure not to penetrate the meat.
Grate orange and rub it all over the bird, squeeze the juice on top and place it inside the duck’s cavity with about 5-6 garlic cloves.
Season your bird generously inside and out with salt, pepper, paprika, garlic powder, dry parsley.
Add one cup of wine to the bottom of your baking dish. I didn’t have the roasting pan, but it bakes beautifully in a regular baking pan as you can see.

Preheat oven to 375F.Place bird breast side up and roast for 1 hour. Your bird should look like this.

Carefully using tongs or turkey lifters, remove the bird to a plate.
Scrape off some of the black fat at the bottom of your pan. (UPDATE: If you bake in a good quality ceramic baking dish and add wine to the dish, you shouldn’t have any burned fat on the bottom). I’ve used the metal baking dish from Walmart that didn’t last long. Buy QUALITY products!
Add sliced potatoes, bell or salad peppers and mushrooms. Flip the bird over and place it on top of potatoes. This will give flavor to your potatoes and vegetables and will help to drain the fat. Baste it with juices from the bottom of the pan.
Dust your bird a bit of salt/pepper and dry parsley.
Continue roasting at 375F for 30 minutes.

Take your bird out, remove to a plate. Flip the potatoes, mushrooms, and peppers to the other side.
Place the bird on top breast side up. Baste it with juices from the bottom of the pan.
Continue roasting at 375F for about 30 minutes or until the internal temperature should be 170°F at the thickest part of the leg and thigh joint.
Careful not to overcook.Remove duck from the oven.

Transfer duck to a cutting board and let stand 15 minutes. Remove oranges and celery fromthe cavityand throw away.

Carvethe duckand serve!

One Duck is NEVER ENOUGH! LOL

After my first Roasted Duck, hubby couldn’t wait to get another one. Unfortunately, we had a difficult time finding one.

We picked up a smaller birdie at Publix this time. I felt much more confident cooking Number Two! It turned out Beautiful and So Tasty as you can see!

I didn’t have mushrooms and peppers on hand this time. So, I’ve used one baking potato, red onion, and carrots.

The sauce is so Delicious, you can use any veggies on hand and it will turn out great!

* During the last 30 minutes of baking, you may want to COVER WITH FOIL parts that easily get burned as you can see in the photo.
This depends on the oven and the baking dish that you are using.

Duck #3 or 4….. lost count! SO GOOD, the family asks for more!

PIN FOR LATER!

The Perfect CHRISTMAS RECIPE!

MORE HOLIDAY RECIPES >

I have included the links to all the items you see in the video below, even the link to my beautiful red holiday necklace set (just wore the earrings from the set) that you may want to order for Christmas!

Roasted Duck in Wine with Potatoes, Peppers and Mushrooms

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms! Amazingly Delicious and Beautifully served dish for any special occasion!

Ingredients

1 duck (5 lbs or more), thawed
1+ tsp salt
¼ tsp pepper
1 tsp paprika
1 large navel orange
1 tsp garlic powder
1 tbsp dry parsley
6 cloves garlic, peeled
1 cup Wine (used Marsala)
bell peppers
potatoes
portabella mushrooms

Instructions

Completely defrosted Duck in the refrigerator for a couple of days.
Remove the giblets from inside the duck. Rinse duck and parts. Pat dry.
Trim excess fat and skin from the duck.
Use butcher’s twine to tie the drumsticks together.
Prick duck skin all over with the tip of a sharp paring knife, making sure not to penetrate the meat.
Grate one orange and rub it all over the bird, squeeze the juice on top and place it inside the duck’s cavity with about 5-6 garlic cloves.
Season your bird Generously inside and out with salt, pepper, paprika, garlic powder, and dry parsley. Salt and pepper according to taste.
Add one cup of wine to the bottom of your baking dish.
Preheat oven to 375F. Place bird breast side up and roast for 1 hour.
Carefully using tongs or turkey lifters, remove the bird to a plate.
Add sliced potatoes, bell or salad peppers, and mushrooms.
Flip the bird over and place it on top of the potatoes.
Baste it with juices from the bottom of the pan.
Dust your bird a bit of salt/pepper and dry parsley.
Continue roasting at 375F for 30 minutes.
Take your bird out, remove it to a plate.
Flip the potatoes, mushrooms, and peppers to the other side.
Place the bird on top breast side up.
Baste it with juices from the bottom of the pan.
During the last 30 minutes of baking, you may want to cover with foil parts that easily get burned.
Continue roasting at 375F for about 30 minutes or until the internal temperature should be 170°F at the thickest part of the leg and thigh joint.
Careful not to overcook.
Remove duck from the oven.
Transfer duck to a cutting board and let stand 15 minutes.
Remove the orange from the cavity and throw it away.
Carve the duck and serve!

Notes

* During the last 30 minutes of baking, you may want to cover with foil parts that easily get burned as you can see in the photo.

1 - 5 pound Duck serves about 3 to 4 people, there is not much meat in a duck.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 611mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Did you make this recipe?

Please leave a comment on the blog and star rating. Tag me on Instagram or Facebook @craftycookingbyanna or share in on Pinterest! Thank you for your support!

christmas, duck, holiday recipes, holidays, mushrooms, oven roasted duck, peppers, potatoes, roast, roast duck, roasted duck, roasting recipes, THANKSGIVING

December 4, 2021

22 Responses to Roast Duck in Wine with Potatoes, Peppers and Mushrooms

Ray December 30, 2022 at 8:26 pm Reply
Made exactly as you recipe called for. First off it was beautiful when it was finished cooking. And most importantly it tasted great ! Actually best duck I have ever had ! Than you so much !
I ma gonna try your beef stew next as I totally agree with mushy meat sucks ! Do you drain your peas before adding ?
- Crafty Cooking by Anna January 9, 2023 at 2:36 am Reply
  So happy to read your feedback, Ray! Appreciate you taking the time! Yes, drain the peas before adding them.
Carol December 26, 2022 at 5:24 pm Reply
This was fabulous.
- Crafty Cooking by Anna December 27, 2022 at 8:18 pm Reply
  Thank you so much for your feedback, Carol! Happy Holidays!
Debbie December 14, 2021 at 7:09 am Reply
Made the duck generally following the recipe, and it was so delicious!! Will be making this again. Thank you and Merry Christmas!
- Crafty Cooking by Anna December 14, 2021 at 8:22 pm Reply
  That is wonderful, Debbie! Thank you so much for your feedback! Merry Christmas!
Cynthia December 1, 2021 at 2:48 am Reply
Comment *Do you have to use wine, or could I use a broth instead. We don’t consume alcohol and I’m unsure if I could substitute something for the wine.
- Crafty Cooking by Anna December 2, 2021 at 3:34 am Reply
  See Also
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  Cynthia, don’t worry, you can definitely skip the alcohol and add broth instead.
Irena February 11, 2021 at 9:53 pm Reply
Comment *Your first photo shows giblets in pan with duck but your instructions only say to remove them from inside the duck. Do you or don’t you put them in the pan with the duck?
- Crafty Cooking by Anna February 12, 2021 at 4:50 am Reply
  Hi Irena, in the instructions it says: “Remove the giblets from inside the duck. Rinse duck and parts. Pat dry.” And if you look at every photo you will see that I bake the duck parts along with the duck. They come out delicious!
Christine January 1, 2021 at 3:18 pm Reply
Comment *absolutely delicious. Will use this recipe always
- Crafty Cooking by Anna January 6, 2021 at 11:41 pm Reply
  YAY! Glad to hear Christine that you liked this recipe! Thank you for your feedback!
Fabiola December 28, 2020 at 6:13 am Reply
what kind of wine is best for the recipe please ?i need the advice
- Crafty Cooking by Anna December 28, 2020 at 6:20 am Reply
  Fabiola, you can use your favorite wine in this recipe. My favorite is Marsala cooking wine and that’s what I use most often, but White and Sherry wine will work here as well.
Arianna Norton November 26, 2020 at 3:56 am Reply
AMAZING!! Just made it in prep for Thanksgiving tomorrow. Wow..full of FLAVOR. I used Chianti (DOCG) for the dry wine…divine!!
- Crafty Cooking by Anna December 1, 2020 at 4:20 am Reply
  That is wonderful, Arianna! Glad your Thanksgiving dinner was a success!
Anna August 13, 2020 at 1:54 pm Reply
Does anything change if I want to use a chicken?
- Crafty Cooking by Anna August 13, 2020 at 6:43 pm Reply
  Anna, I haven’t tried this recipe with chicken, but it should work the same.
Zelda Williams June 21, 2020 at 7:05 pm Reply
I have never made duck before
I followed the instructions and it was wonderful
The vegetables were outstanding
This is a keeper. Not to mention the step by step
Helped tremendously
- Crafty Cooking by Anna June 21, 2020 at 10:32 pm Reply
  So happy you liked this recipe, Zelda! Your Duck looked Amazing! I appreciate your taking the time and leaving feedback! Enjoy your Duck with veggies, I wish I was there with you right now.
Leslie December 25, 2019 at 11:09 pm Reply
Sooo delicious!! We had it tonight and our family devoured it. It came out perfectly.
- Crafty Cooking by Anna December 28, 2019 at 8:51 pm Reply
  So Happy to read this, Leslie! Appreciate you taking the time to leave me a feedback! Happy Holidays!!!

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