Roast Half Duck with Lemon, Potatoes & Bay Leaves
Ingredients
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1 Luv-a-Duck Roast Half Duck
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300–400 g baby potatoes, halved
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1 red onion, cut into wedges
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1 lemon, sliced into thick rounds
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4–6 fresh bay leaves (or a sprig of thyme/rosemary)
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1 tbsp olive oil or duck fat
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Salt and pepper
Products used
Method
1. Preheat Oven
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Preheat oven to 190°C (fan-forced).
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Place duck half skin-side up in a roasting dish or ovenproof pan.
2. Add Vegetables
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In a bowl, toss baby potatoes, red onion wedges, and lemon slices with olive oil.
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Season with salt and pepper, then arrange around the duck.
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Tuck in bay leaves for added fragrance.
3. Roast
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Roast for 30–35 minutes until duck is heated through, skin is crisp, and potatoes are golden and tender.
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Turn potatoes halfway through for even browning.
4. Serve
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Serve straight from the pan with a spoonful of roasted lemony pan juices over the duck and veg.
Optional Additions
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Add garlic cloves or whole shallots to the pan
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Finish with a drizzle of honey or balsamic for extra depth
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Serve with steamed greens or a bitter leaf salad on the side