Roast Duck with Fall Vegetables

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The roast duck with vegetables is the perfect celebration of fall. With crispy skin and delicious juicy meat it is an excellent Thanksgiving roast.

It's that time of year again when the air is fresh and fragrant, and the smell of snow is just around the corner.

Autumn is in full swing, Thanksgiving is almost here, and we are celebrating our own holiday in Slovenia: St. Martin's Day when the must is turned into wine. This holiday is usually celebrated with a roast duck or goose and braised red cabbage. And, of course, the obligatory glass of wine.

In our home, we eat a reduced diet. Meat is not really the staple of our diet. That is, we mainly eat vegetarian dishes based on plants, many grains, hearty soups and salads, but occasionally we will eat meat and fish dishes.

So it is not every day that I prepare meat dishes, except the times that I do a real barbecue. But there is something paramount in slowly seasoning and roasting a bird for a couple of hours. And the moment you take the bird out of the oven with the utmost respect and place it on the table. It's almost like … a ritual.

And as spectacular as the dish looks on the table, there's really nothing complicated about making a good roast bird. The challenge is to make it perfect. Now I'm not saying this roast duck is perfect, but it's delicious! 🙂

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I didn't bother to remove the less attractive parts, like the wings and the tail, so the bird can see a little … It's the taste that counts, right?

Roast Duck with Fall Vegetables

Performance: 4 4 Preparation time: 20 minutes Time to cook: 3 hours Total time: 3 hours 20 minutes

The roast duck with vegetables is the perfect celebration of fall. With crispy skin and delicious juicy meat it is an excellent Thanksgiving roast.


  • 1 duck, without guts (about 2 kg)
  • 3 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of garlic
  • 1 teaspoon red bell pepper
  • 3 onions
  • 4 cloves of garlic
  • 3 carrots
  • 1 apple
  • 1 orange
  • 1 red pepper
  • 2 bay leaves
  • 2 dcl broth (vegetable or chicken)
  • 1 dcl white wine


  1. The night before, give the duck a good wash, then pat it dry with paper towels.
  2. Prepare the seasoning: in a small bowl put 3 teaspoons of salt, 1 teaspoon of ground black pepper, 1 teaspoon of ground dry garlic, 1 teaspoon of red bell pepper and mix well.
  3. Gently rub the seasoning over the duck's skin, covering every inch. Then, with a fork, make a few holes in the skin of the breast (this will help the air to circulate and make the skin crisp).
  4. Chop about an onion and a few cloves of garlic and place them under the duck in a bowl. Cover the duck and put it in the fridge overnight.
  5. The next day, preheat the oven to 180 ° C. Take the duck out of the refrigerator, remove the lid and place it on a baking sheet. Chop the remaining vegetables, the apple and the orange into large pieces and place them around the duck, add the bay leaves and pour a pinch of white wine and some broth over the bird and the vegetables. Place the duck in the preheated oven for baking for about 2.5 hours.
  6. While the bird is roasting, be sure to keep it moist by pouring it over the juices on the baking sheet every 15 minutes or so. Roast the bird until the skin is golden and crisp.
Nutritional information:

Calories: 2711.58 Total fat: 211.45 g Saturated fat: 67.53 g Sodium: 2340.48 mg Carbohydrates: 32.16 g Fiber: 5.92 g Sugar: 17.08 g Protein: 129.65 g

You can serve this lovely duck with roasted potatoes and braised red cabbage. We made this duck for 2 people, so there were plenty of leftovers that we used the next day at Roast Duck Tacos 🙂

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Roast Duck goes splendidly with:



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