A classic French-inspired dish, courtesy of Villa Germania: succulent duck, slow-roasted with aromatic herbs, paired with crispy roasted potatoes.

Ingredients

1 Whole Duck Headless
Bay leaves
Sprigs of thyme
Chopped onions
1.5 kg small potatoes
Salt and pepper to taste
White wine

Directions

Thaw the duck in the refrigerator for 12 hours.
Season with salt, bay leaves, thyme, and onions.
Place it breast side up in a deep roasting pan, adding half a cup of water.
Wash the potatoes well and cook in salted water until al dente, then set aside.
When the duck is golden, remove the liquid that has formed in the pan, add the potatoes and another half cup of water.
Baste the duck with the sauce that has formed until it is well browned.
Remove the sauce, place it in another dish, add the bouquet and white wine, and return to the oven for another 10 minutes.
Serve immediately.