Slow-Roasted Duck with Potatoes and Sage

Photo by Michael Piazza / Styled by Catrine Kelty

What, no turkey for Thanksgiving dinner? Blasphemy. 

Duck is one of those dishes we tend to eat only in restaurants, because it seems too daunting or exotic to cook at home. In truth duck is super simple to cook, but if it feels like an indulgence, then all the better to save it for a special meal like Thanksgiving. This recipe is very fuss-free and yields a plush dish and is a good alternative if your guest list is smaller this year.

Like the deep-fried turkey, the duck gets the Judy Rodgers pre-salt for an extra crispy skin (and we do love that crispy duck skin), so plan ahead. Serve with the accompanying potatoes, a brightly dressed green salad and a simple sauce of orange marmalade or cherry jam simmered with chicken stock and a splash of good vinegar.

Serves 4

1 duck, about 5 pounds 
kosher salt 
24 small potatoes, cut in half 
handful of sage leaves 
freshly ground black pepper, to taste

The day or night before roasting, pat the duck dry, remove any giblets (save for another use) and trim it of excess fat and skin; reserve fat and skin to render separately. Place the duck breast side up in a roasting pan. Liberally salt the duck inside and out (about 3 tablespoons). Place in a parchment-lined roasting pan in the refrigerator, uncovered, at least 12 hours or up to 48 hours. 

Remove the duck from the refrigerator 30 to 40 minutes prior to cooking. Heat the oven to 250°F. Using a sharp knife, score the duck skin in a crosshatch pattern with about 1-inch of space between the score marks (slice the skin at a 45° angle without slicing through to the meat). Turn the duck over so it is breast side down in the pan. Tuck the wings behind the neck and place in the oven. Place the reserved fat and skin a separate small pan and place in the oven next to the duck.

Cook for 2 hours, then flip the duck onto its back. Add the potatoes and sage; season with salt and freshly ground black pepper. Return to the oven for another 30 minutes; the duck skin should be beginning to crisp up and the skin lightly browned. Raise the heat to 375°F and continue to cook for another 30 minutes, or until the skin is dark brown and crispy and the potatoes are cooked through. Remove the duck to a platter or cutting board and allow it to rest 20 minutes before carving.

Strain off the reserved duck fat from the scraps pan, as well as the roasting pan, into a heat proof container (a Mason jar works well). Cool completely, cover and refrigerate or freeze (this fat is great for cooking potatoes all winter long). Chop the cracklings and use for garnish along with the crispy sage leaves from the pan.

This recipe appeared in the Fall/Holiday 2020 issue as part of a larger story on Turkey for a Small Holiday.