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Convection Roasted Duck

With Roasted Grapes

Roasted Fingerling Potatoes

Roasted Broccolini


Meal Preparation Tips

Plan approximately 2 hours to roast the duck but the grapes which make an great condiment, potatoes and broccolini will only take 15 - 20 minutes to cook.   The side dishes can be placed in the oven towards the end of the cooking time and they will be done when the duck has rested and been carved.  Muscovy ducks are leaner and have an excellent meat yield; a 5lb hen yields enough to feed 4 people.  If there is any duck and potatoes left over then definintely make a duck hash for breakfast, it is truly divine.


Roasted Duck

1 – 4 –5lb Muscovy (hen) duck, washed and dried with paper towels

1 – teaspoon herbs de Provence

Kosher salt, pepper


Preheat the oven to Convection Roast 325 degrees.

Combine the herbs with the salt and pepper and rub over the duck.

Place the duck on a rack in a metal pan at least 1” deep, place in the oven and roast at 325 degrees for 1 ½ hours on rack position 2.

Carefully remove the pan from the oven, set the duck to one side and pour the fat in the pan into a large metal bowl.

Turn the oven temperature up to 375 and return the duck to the oven.

Cook for another 30 minutes before testing to see if the internal temperature has reached 180 degrees.  Rest for 10-15 minutes before carving.


Roasted Grapes
½ -lb red seedless grapes cut into small clusters

2 – teaspoons olive oil

Ό  – cup port wine


Toss the grapes with the olive oil and spread onto a rimmed baking sheet.

Cook for 12 minutes, Convection Roast 375 degrees, then stir in the port wine and cook for another 8 minutes.  Season with sea salt before serving.









Roasted Fingerling Potatoes

2 –lbs fingerling potatoes, washed, dried and sliced in half lengthwise

Ό - cup hot duck fat

Kosher salt and fresh pepper


Toss the potatoes with the duck fat, salt and pepper and spread on rimmed baking sheet.  Place in the oven on the bottom rack and cook for 20 minutes Convection Roast 375.  Turn once for even browning.



Roasted Broccolini

2 – bunches broccolini, washed and dried

½  – small red onion, peeled and cut into thin slices

2 – tablespoons olive oil


Broccolini are a fairly new very delicious variety of broccoli that roast quickly and make a great side dish.  They retain their vivid green color and have none of the cabbage flavor more inherent with the larger broccoli.  A little more expensive that broccoli but it’s a special meal!


Slice off the bottom tip of the stalk and slice the broccolini in half on the diagonal and toss with the onion and the olive oil.  Spread onto a flat-rimmed baking sheet and roast for 12-15 minutes until just tender.  Season with sea salt some fresh pepper and a sprinkle of Meyer lemon juice before serving.






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