Garlic White Wine Duck Pot Roast with Dutch Carrots
Ingredients
2kg Luv-A-Duck Whole Duck
5 Garlic cloves, peeled
2 brown onions, quartered
1 cup White wine
4 sprigs thyme
6 White potatoes, halved
Salt and pepper, to taste
8 Dutch carrots
Products used
Method
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Preheat the oven to 200°C.
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Use a small sharp knife to score the skin of the duck. Be careful not to cut through to the flesh. Place the duck into a large baking tray or cast iron pot. Stuff ½ onion, 2 garlic cloves and 1 sprig of thyme into the duck cavity. Then place the remaining onion, garlic and thyme around the duck. Season with salt and then pour over the wine.
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Cook in the oven for 1 hour. Remove and place the potatoes and carrots around the duck. Return to the oven and cook for a further 1 hour.
- Remove and let the duck rest for 5-10 minutes before serving.
Chef’s tips
Recipe by Shelley Judge