Herb-Roasted Duck with Crispy Baked Potatoes and Roasted Vegetables

1Preheat your oven to 375°F (190°C).

2Prepare the duck by patting it dry with paper towels. In a small bowl, mix the kosher salt (1 tablespoon), black pepper, chopped thyme, rosemary, and minced garlic (3 cloves). Rub this herb mixture all over the duck, including inside the cavity. Let it rest at room temperature for 20 minutes.

3While the duck rests, prepare the potatoes. In a large bowl, toss the cubed Yukon Gold potatoes (4 medium) with 1 tablespoon olive oil, (2 tablespoons) smoked paprika (1 teaspoon), garlic powder (1 teaspoon), salt, and pepper until evenly coated.

4Place the potatoes on a baking sheet lined with parchment paper or a silicone mat, spreading them out in a single layer. Roast in the oven for 25 minutes.

5After 20 minutes of resting, place the duck breast side up on a rack in a roasting pan. Roast the duck in the oven alongside the potatoes for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden. Every 20 minutes, baste the duck with its rendered fat to keep it moist and enhance crispness.

6After the potatoes have roasted for 25 minutes, add the prepared carrots (2 medium), red bell pepper, (1) and red onion (1 small) to the baking sheet. Drizzle the vegetables with the remaining 1 tablespoon olive oil (2 tablespoons) and balsamic vinegar (1 tablespoon), and toss gently to coat. Continue roasting the potatoes and vegetables together for the remaining cooking time of the duck, about 50 minutes, turning the vegetables once halfway through to ensure even roasting.

7Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving. This helps the juices redistribute for a juicy result.

8Serve the carved duck with the crispy baked potatoes and roasted vegetables. Garnish with freshly chopped parsley for a pop of color and freshness.