As an Amazon Associate, I earn from qualifying purchases.
Duck Dinner with Crispy Potatoes brings roast duck, Chinese 5 Spice and duck-fat potatoes together. Try this easy roast dinner for crisp skin, tender meat and richly flavoured potatoes.
This Duck Dinner with Crispy Potatoes starts with a spiced duck and ends with crisp potatoes underneath. The duck fat does a lot of the work, which is exactly what I want from a roast dinner.
Additional Information
- Can this be frozen? Yes. Once fully cooked, cool the duck and potatoes completely before freezing. For the best texture, freeze the carved duck and potatoes separately in airtight freezer containers or well-wrapped freezer bags. Thaw in the refrigerator before reheating.
- How long can it be stored and how? Store leftover cooked duck and potatoes in airtight containers in the refrigerator for up to 3 to 4 days. Reheat the duck and potatoes until piping hot. The oven or air fryer will do a much better job of bringing some crispness back than the microwave.
Substitutions:
- Chinese 5 Spice: Use a mix of ground star anise, cinnamon, fennel and a little ground clove if you don’t have Chinese 5 Spice.
- Robertson’s spice: Use another seasoned meat spice or a little extra salt, pepper and dried herbs.
- Herb and garlic spice: Use dried mixed herbs with garlic powder.
- Ginger and garlic paste: Use equal parts finely grated fresh ginger and garlic.
- Potatoes: Yukon Gold, Russet or another roasting potato will work well.
Why You Will Love and Enjoy this Duck Dinner with Crispy Potatoes
- The duck gets deeply seasoned with Chinese 5 Spice, herbs, garlic and ginger.
- The potatoes roast underneath the duck and soak up all those savoury drippings.
- You get tender meat, crisp skin and golden potatoes from the same roasting tray.
Duck Dinner with Crispy Potatoes
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Poultry Recipes
- Method: Easy Cooking
Description
This is one of those dinners where the duck does double duty, because all that lovely fat dripping onto the potatoes turns them golden and ridiculously flavourful. The long, gentle roast keeps the meat tender, while a final uncovered roast gives the skin a chance to crisp up properly.
Ingredients
Duck
- 1 whole duck, about 2 to 2.5 kg
- 12.5 ml – 1 tbs Chinese 5 Spice
- 12.5 ml – 1 tbs Robertson’s spice
- 12.5 ml – 1 tbs herb and garlic spice
- 5 ml – 1 tsp turmeric
- 5 ml – 1 tbs ginger and garlic paste
Potatoes
- 1 to 1.5 kg potatoes, washed and cut into chunks
- Salt, to taste
- Black pepper, to taste
Instructions
- Pat the whole duck dry inside and out with paper towels. The drier the skin, the better your chances of getting it nicely browned later. If there’s a large flap of excess fat around the cavity, trim a little of it off, but don’t remove all the fat.
- Mix 1 tbs Chinese 5 Spice, 1 tbs Robertson’s spice, 1 tbs herb and garlic spice, 1 tsp turmeric, and 1 tbs ginger and garlic paste into a thick paste.
- Rub it all over the duck, inside and out, getting into the legs and breast as evenly as you can.
- Place 1 to 1.5 kg washed and cut potatoes in a large roasting tray.
- Season the potatoes with salt and black pepper, to taste. Keep the pieces fairly similar in size so they cook evenly.
- Place a roasting rack over the potatoes and sit the seasoned duck on top.
- The duck needs to be raised above the potatoes so the fat can drip down rather than leaving the potatoes sitting in a pool of liquid.
- Roast the duck and potatoes uncovered at 350⁰F (180⁰C) for 30 minutes. This gets the roasting process going and starts rendering the duck fat.
- Cover the duck and roasting tray loosely with foil.
- Reduce the oven to 300⁰F (150⁰C) and continue roasting for about 2 hours. Cooking time will depend on the size of your duck, so don’t rely on the clock alone.
- Remove the foil for the final 20 to 30 minutes and increase the oven to 400⁰F (200⁰C).
- Spoon some of the rendered duck fat over the potatoes and turn them carefully so they brown evenly. Roast until the duck skin is deeply browned and the potatoes are crisp around the edges.
- Transfer the duck to a board and let it rest for about 15 minutes before carving. Give the potatoes a final turn in the tray while the duck rests. There’ll be plenty of flavourful fat left in there, so don’t waste it.
Notes
Prepared, tried, and tested by Irene
The potatoes might be the best part of this duck dinner. Would you try the duck fat potato trick?
Duck Dinner with Crispy Potatoes delivers tender roast duck, crisp skin and potatoes that soak up all those rich, savoury drippings. Chinese 5 Spice, ginger, garlic and herbs give the duck plenty of character, while the slow roast keeps the meat tender. It’s a satisfying dinner that makes the most of one roasting tray, and the potatoes alone are a very good reason to put a duck in the oven.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty, fantastic recipes and are excited to spread some love by posting at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
Yum, yum!
Thanks so much dear, Enjoy
Nice work
Thanks so much. I will forward your message to Irene.
What’s a Robertsons ?
This is a spice brand in South Africa