Roast Duck with Rice and Potatoes
Crispy-skinned duck legs roasted on golden potatoes, spooned over fluffy white rice. Starting the legs skin-down in a cold pan melts out the fat so the oven crisps everything in under an hour.
- Total time
- 45 min
- Servings
- 2
- Calories
- 780
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Heat the oven to 400°F. Pat 2 duck legs dry, score the skin in a crosshatch, and season all over with 1 tsp salt and 1/2 tsp pepper.
Step 2
Lay the legs skin-down in a cold ovenproof skillet over medium-low and render until the skin is deep golden and fat pools, 8-10 minutes.
Step 3
Toss 1 lb potatoes, cut into wedges, with 1 tbsp olive oil and 1/2 tsp salt until evenly coated.
Step 4
Nestle the potatoes around the legs, spoon 1 tbsp of the rendered fat over, and roast 30-35 minutes until potatoes are golden and the skin crisps.
Step 5
Meanwhile, simmer 3/4 cup rice with 1 1/4 cups water and 1/2 tsp salt, covered, 15 minutes until the water is absorbed; rest 5 minutes off heat.
Step 6
Rest the duck 5 minutes so the juices settle, then serve over the rice with the potatoes; add sliced cucumber on the side if you like.
Tools you’ll need
- 12 inch ovenproof skillet (cast-iron ideal)
- oven
- small saucepan with lid
- chef's knife and cutting board
- tongs
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