ROASTED DUCK IN WINE WITH POTATOES, PEPPERS AND MUSHROOMS

### Instructions:

#### 1. **Prepare the Duck:**
– Preheat your oven to **375°F (190°C)**.
– Pat the **duck** dry with paper towels to remove excess moisture. This helps the skin become crispy during roasting.
– Season the duck generously with **salt and pepper**, making sure to season both the inside and outside of the bird.

#### 2. **Sear the Duck:**
– In a large ovenproof skillet or Dutch oven, heat **2 tbsp olive oil** over medium-high heat.
– Once the oil is hot, add the **duck** and sear it for **4-5 minutes per side** until the skin is golden and crispy. This step helps lock in the flavor and renders some of the fat.
– After searing, remove the duck from the pan and set it aside.

#### 3. **Prepare the Roasting Pan:**
– In the same skillet or Dutch oven, add the **butter** and melt it over medium heat.
– Add the **smashed garlic cloves**, **quarter onion**, and **rosemary** and **thyme** sprigs. Sauté for about **2-3 minutes** to release the flavors, making sure not to burn the garlic.
– Pour in the **red wine** and **chicken broth**, scraping up any flavorful bits stuck to the bottom of the pan. Let this simmer for about **5 minutes** to reduce slightly.

#### 4. **Roast the Duck:**
– Return the seared duck to the pan, breast side up, and cover the pan with a lid or aluminum foil.
– Place the pan in the preheated oven and roast for **1.5 to 2 hours**, or until the internal temperature of the duck reaches **165°F (74°C)**. Baste the duck occasionally with the pan juices to keep it moist and flavorful.

#### 5. **Prepare the Vegetables:**
– While the duck is roasting, prepare the vegetables.
– Toss the **potato wedges**, **sliced bell peppers**, and **mushrooms** in **2 tbsp olive oil**. Season with **salt and pepper** and spread them out in a single layer on a baking sheet.
– When the duck has about **30 minutes left** to cook, place the vegetables in the oven. Roast for **25-30 minutes**, turning occasionally, until the potatoes are golden and tender, and the peppers and mushrooms are caramelized.

#### 6. **Serve:**
– Once the duck is cooked to perfection and the vegetables are tender, remove both from the oven.
– Let the duck rest for **10 minutes** before carving it. This allows the juices to redistribute, ensuring moist and tender meat.
– Slice the duck and arrange it on a platter, surrounded by the roasted vegetables. Pour the pan juices from the duck over the meat for added flavor.

### Why You’ll Love Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms:

– **Rich and Savory**: The duck is juicy and tender, with a crisp skin that pairs perfectly with the rich, wine-infused pan sauce. The vegetables bring in earthy sweetness, creating a balanced and delicious plate.

– **Elegant Yet Simple**: While duck can be a show-stopper, this recipe is straightforward, making it accessible even for beginner cooks who want to impress at the dinner table.

– **Perfectly Complementary Vegetables**: The combination of **potatoes**, **peppers**, and **mushrooms** is an ideal pairing with the duck. The potatoes add heartiness, the peppers provide a sweet and slightly smoky flavor, and the mushrooms bring an umami-rich depth.

– **A Meal That Feels Special**: Whether it’s a weekend dinner or a holiday feast, this dish brings the sophistication and flavors of fine dining into your own home. It’s perfect for gatherings, celebrations, or simply enjoying a luxurious meal with loved ones.

### Tips for Perfect Roasted Duck:

1. **Choosing the Right Duck**: Look for a duck with plump skin and fresh, unblemished meat. If possible, opt for **free-range** or **organic** ducks for the best flavor.

2. **Crispy Skin**: The key to a crispy duck skin is searing it properly and roasting it uncovered for most of the cooking time. Don’t be afraid of the fat—duck naturally has a lot, and it renders out during roasting, ensuring the skin becomes crisp and flavorful.

3. **Wine Pairing**: Since this dish features **red wine**, consider serving a glass of the same wine alongside the meal. **Cabernet Sauvignon** or **Merlot** would be great choices, as their bold flavors complement the richness of the duck.

4. **Rest the Duck**: Just like with any roasted meat, it’s crucial to let the duck rest after roasting. This keeps the meat tender and juicy.

5. **Adjust the Roasting Time**: Depending on the size of your duck and your oven’s efficiency, the cooking time might vary slightly. Use a meat thermometer to ensure the duck is fully cooked and tender.

### Conclusion:

**Roasted Duck in Wine with Potatoes, Peppers, and Mushrooms** is a truly exceptional dish that combines the deep, savory flavors of duck with the richness of wine and the earthiness of roasted vegetables. It’s the kind of meal that feels like an indulgence while also being surprisingly easy to make, making it perfect for a wide range of occasions.

With its balance of crispy, tender meat and flavorful, caramelized veggies, this recipe is sure to become a go-to when you’re in the mood for a luxurious dinner that doesn’t compromise on taste or complexity. The wine sauce infuses every bite with depth and richness, making each serving a memorable experience.