Rosemary, Garlic and Thyme Crispy Skin Duck (w. Video)

AuthorMarinaCategoryChooks, Ducks and Other Poultry, Mains, RecipesDifficultyBeginner

This sexy crispy skin duck is always a winner at our house! Cooing both on hot pan and in the oven gives you both crispy skin and tender perfectly cooked , still slightly pink flesh.
I love using my butter with cooked rosemary, thyme and garlic as a sauce for both duck and potatoes, but you don't have to. You can use, either nothing (it's tender enough) or your favorite sauce or condiment, such as mustard or horseradish sauce. But please do not throw away those lovely crispy garlic cloves, definitely add them to your potatoes.

I love this duck with Pinot Noir and duck is quite gamey but not quite red meat. So light red like Pinot Noir is perfect combo for me.

Ok, get yourself a glass of wine and let's get cooking!

N.B. Prep and Cooking time does not include roasted potatoes. Add extra 5 and 40 accordingly. See video as well.

Please leave your feedback in comments. Cheers! XX

Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 2 Duck Breasts
 5-6 Garlic Cloves crushed with flat part of the knife
 Fresh Rosemary - small handful. Remove large stalks
 Fresh Thyme
 Salt and Pepper
 1 tbsp of veg oil and knob of butter
To serve with:
 Kipfler Potatoes chopped in half
 2 tbsp Vegetable oil
 Your favorite herbs and spices. For this recipe you can use dried thyme, rosemary, salt, pepper and a squirt of balsamic glaze
 Stuff for salad

1

If you are making roast pototoes, (as you may opt to just have it with salad), turn your oven to 180C an hour before serving time.
I like kipfler potatoes, as they are pretty smalland elongated, so you just need to chop them in half for a perfect bite size. They are also great for baking. But you don't have to. So chop them up, mix about 2 tbsp of veg oil (enough to cover them) with your favorite herbs and spices. You can also add some paprika, balsamic glaze, even meat rub. Obviously in like with the flavour of our duck still.
Rub it all over your potatoes and put in the oven.
Now you can relax for at least half an hour 🙂 Have a sip of wine

2

Minus 25 min before serving you can start prepping everything else:

Peel and crush garlic with flat part of knife,
Peel thyme leaves off their stalks
Cut rosemary off the bigger stalks, small are ok, up to 10 cm long.

3

Cut the skin of your duck breasts in criss cross pattern. Choose very sharp knife, or it's a pain in the bum

4

Heat about 1 tbsp of veg oil and knob of butter in a pan. Once very hot, place your ducks skin down and turn heat to medium. Cook for couple min. Onve it got nice golden colour, flip it.

5

Now add your herbs and garlic into oil, together with pinch of salt and black pepper. Let it zhuzh together and let duck absorb all the flavours.

6

Once it starts getting nice colour on the other side (no more than 2 min), take it out and place on wire rack and off it goes in the oven. Keep your pan with butter and herbs for later.

If you still have potatoes in there, place them on the bottom rack, and duck goes on top.

Cook for 15 min. Set the timer

7

While duck is cooking start setting up your plates, assemble salad, prepare dressing if you use it, etc, so it's all ready to go.

As you take your duck out and let it rest for couple min, put your pan with herbs and garlic back on the stove on low-medium heat to heat it up for serving.

Ladle your duck and potatoes with hot rosemary-garlic butter (keep rosemary stalks away) and crown with beautiful jewels of golden garlic cloves.

8

It should have nice crisp skin and be wonderfully tender, still slightly pink inside.

Enjoy with Chardonnay or Pinot Noir.

Ingredients

 2 Duck Breasts
 5-6 Garlic Cloves crushed with flat part of the knife
 Fresh Rosemary - small handful. Remove large stalks
 Fresh Thyme
 Salt and Pepper
 1 tbsp of veg oil and knob of butter
To serve with:
 Kipfler Potatoes chopped in half
 2 tbsp Vegetable oil
 Your favorite herbs and spices. For this recipe you can use dried thyme, rosemary, salt, pepper and a squirt of balsamic glaze
 Stuff for salad

Directions

1

If you are making roast pototoes, (as you may opt to just have it with salad), turn your oven to 180C an hour before serving time.
I like kipfler potatoes, as they are pretty smalland elongated, so you just need to chop them in half for a perfect bite size. They are also great for baking. But you don't have to. So chop them up, mix about 2 tbsp of veg oil (enough to cover them) with your favorite herbs and spices. You can also add some paprika, balsamic glaze, even meat rub. Obviously in like with the flavour of our duck still.
Rub it all over your potatoes and put in the oven.
Now you can relax for at least half an hour 🙂 Have a sip of wine

2

Minus 25 min before serving you can start prepping everything else:

Peel and crush garlic with flat part of knife,
Peel thyme leaves off their stalks
Cut rosemary off the bigger stalks, small are ok, up to 10 cm long.

3

Cut the skin of your duck breasts in criss cross pattern. Choose very sharp knife, or it's a pain in the bum

4

Heat about 1 tbsp of veg oil and knob of butter in a pan. Once very hot, place your ducks skin down and turn heat to medium. Cook for couple min. Onve it got nice golden colour, flip it.

5

Now add your herbs and garlic into oil, together with pinch of salt and black pepper. Let it zhuzh together and let duck absorb all the flavours.

6

Once it starts getting nice colour on the other side (no more than 2 min), take it out and place on wire rack and off it goes in the oven. Keep your pan with butter and herbs for later.

If you still have potatoes in there, place them on the bottom rack, and duck goes on top.

Cook for 15 min. Set the timer

7

While duck is cooking start setting up your plates, assemble salad, prepare dressing if you use it, etc, so it's all ready to go.

As you take your duck out and let it rest for couple min, put your pan with herbs and garlic back on the stove on low-medium heat to heat it up for serving.

Ladle your duck and potatoes with hot rosemary-garlic butter (keep rosemary stalks away) and crown with beautiful jewels of golden garlic cloves.

8

It should have nice crisp skin and be wonderfully tender, still slightly pink inside.

Enjoy with Chardonnay or Pinot Noir.

Rosemary, Garlic and Thyme Duck (w. Video)
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