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Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms: A Savory Feast for the Senses
If you’re looking for a dish that’s rich in flavor, sophisticated, and perfect for a special occasion or an indulgent dinner, Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms is a stunning choice. This recipe takes succulent duck, slow-roasts it to perfection, and infuses it with the deep flavors of wine, while roasted vegetables like potatoes, bell peppers, and mushrooms round out the meal. The result is a mouthwatering combination of tender meat and savory sides that will impress anyone at the table.
Whether you’re preparing a family gathering, a romantic dinner, or simply want to enjoy a gourmet meal at home, this dish is sure to deliver on all fronts. Here’s everything you need to know to make this restaurant-quality meal in your own kitchen.
Ingredients:
For the Duck:
- 1 whole duck (about 4-5 lbs)
- 2 tbsp olive oil (for searing)
- 2 tbsp butter (for basting)
- Salt and pepper (to taste)
- 4 garlic cloves, smashed
- 1 onion, quartered
- 1-2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 1 sprig fresh thyme (or 1 tsp dried thyme)
- 1/2 cup dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
- 1 cup chicken broth (or vegetable broth for a lighter option)
For the Vegetables:
- 3 medium potatoes, peeled and cut into wedges
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 cup mushrooms, sliced (such as cremini, button, or portobello)
- 2 tbsp olive oil
- Salt and pepper (to taste)
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