Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 190°C (375°F); then, score the skin of the 2 kg whole duck in a diamond pattern, being careful not to cut into the meat, and pat it dry thoroughly with paper towels.

2. 2

   Rub the entire duck with 1 tablespoon of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 tablespoon of smoked paprika, and 3 minced garlic cloves, ensuring all surfaces are well coated.

3. 3

   In a large Dutch oven or oven-safe roasting pan, add 1 sliced medium yellow onion, 2 sliced medium carrots, 3 minced garlic cloves, and 2 bay leaves.

4. 4

   Place the seasoned duck breast-side up on top of the vegetables in the roasting pan, then pour in 1.5 cups of Malbec wine and 1 cup of vegetable broth around the duck.

5. 5

   Roast the duck for 2 hours, basting every 30 minutes with the pan juices; during the final 30 minutes, brush 2 tablespoons of honey over the duck skin to create a glaze.

6. 6

   While the duck roasts, peel and chop 1 kg of sweet potatoes into 2-inch chunks, toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of fresh oregano, then add them to the roasting pan for the last 45-60 minutes of cooking or roast them in a separate pan until tender and caramelized.

7. 7

   Once cooked, carefully remove the duck from the oven and let it rest on a cutting board for 15 minutes before carving, allowing the juices to redistribute for maximum flavor and tenderness.