Enjoy a flavorful roast duck with tender potatoes, roasted carrots, fennel, and a touch of smoked paprika, finished with sweet cherries and pomegranate. Perfect for elegant dinners or special occasions.
Ingredients:
- 2 whole Pekin ducks (about 5 lbs each)
- 2 large carrots, cut into chunks
- 1 bulb fennel, quartered
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 2 lbs purple or Yukon Gold potatoes, cut into wedges
- 1 cup pitted dried cherries
- 1/2 cup pomegranate seeds
- 2 tablespoons coconut oil or avocado oil
- 1/2 teaspoon sea salt
- Fresh tarragon or sage for garnish
Instructions
Preheat oven to 425°F (220°C).
Pat ducks dry and score fat along back and breasts. Rub the ducks with smoked paprika, coriander, and a pinch of salt.
Stuff the cavity with carrot and fennel chunks. Place ducks breast-side down in a roasting pan with 1/4 cup water. Roast until skin is golden and some fat renders, about 35–40 minutes. Remove ducks and reserve pan juices.
Toss potato wedges with coconut oil and remaining pan juices. Scatter around the edges of the pan. Return ducks breast-side up. Roast until potatoes are tender and the duck’s internal temperature reaches 155°F, about 50–60 minutes.
In the last 5 minutes, sprinkle dried cherries and pomegranate seeds over the pan. Roast briefly until the fruit softens but retains shape.
Let ducks rest 10 minutes before carving. Serve with roasted potatoes, fennel, carrots, and the roasted fruit, garnished with fresh tarragon or sage.
