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Roast duck served with onion mashed potatoes
Elegant and tasty roast duck with onion mashed potato

Roast duck with onion mashed potato

Author: Flavelo
Recipes Main Courses Quick Meals
Duck roasting is a game of patience. Duck has a thick layer of fat under the skin, which must be rendered slowly (a confit-style process in its own fat) so the skin becomes paper-thin and crispy, and the meat tender. The onion mash elevates the classic side dish; the sweetness of caramelised onion pairs wonderfully with duck.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 890 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Roasting tin with rack insert (optional) - So the duck doesn't swim in fat (though many like it that way).
  • Potato ricer/masher - For fluffy mash.
  • Frying pan - For frying the onions.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Rub the duck legs with salt, pepper, and crushed garlic. Place in a roasting tin, scatter the thyme around them, and pour in a little water (approx. 50ml).

Tip: Salting helps draw water out of the skin, which is a prerequisite for crispiness.
2 ✓

Cover with foil and roast at 160°C for approx. 1.5 hours. The duck slowly steams in its own fat and vapour.

Tip: Low heat breaks down collagen. If you rush it, it will remain tough.
3 ✓

Meanwhile, boil the potatoes in salted water. Finely chop the onion and fry in the fat until dark golden brown (caramelisation).

Tip: The onion shouldn't burn, but caramelise slowly to become sweet.
4 ✓

Mash the potatoes, mix in the butter, warm milk, and fried onions.

Tip: Heat the milk, otherwise it will cool the potatoes down and make them gluey.
5 ✓

Remove the foil from the duck, increase heat to 200°C (or grill), and roast until the skin is red and crispy (approx. 15-20 minutes).

Tip: Baste with the fat during cooking; this helps heat transfer and browning.

Recipe FAQ

What should I do with the rendered fat?
Never throw it away! Strain it and refrigerate. Duck fat is liquid gold for roasting other foods (e.g. potatoes).
Why isn't the skin crispy?
It didn't cook long enough, or steam softened it again. In the final phase (without foil) it needs high heat.

Ingredients

  • 4 pcs duck legs
  • 1 kg potatoes (floury)
  • 2 heads onion
  • 50 g butter
  • 200 ml milk (warm)
  • 1 tbsp duck fat or oil
  • 3 cloves garlic
  • 1 bunch fresh thyme
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 bunch fresh parsley