Slow cooked duck with mandarin and potatoes

Prep time
Total time
  • 2 duck thighs
  • 50g unsalted butter
  • 2 stems thyme (only the leaves) 
  • 2 stems rosemary (only the leaves)
  • 1 white onion
  • 2 cloves garlic  
  • Juice from three mandarins 
  • Zest of a mandarin 
  • Juice from a lemon
  • 1 cinnamon stick
  • 2 bay leaf
  • 3 peeled medium potatoes
  • 2tbsp sunflower oil
  • 5pcs cardamom 
  • 2pcs star anise
  • 80ml red wine
  • 350ml water
  • Salt
  • Pepper
  • 1tbsp chopped chives (for garnish)
  • 1 mandarin in segments (for garnish)


  1. Preheat the oven to 200 degrees Celsius on the fan function.
  2. Cut the onion into thin slices, the potatoes into thick slices and mince the garlic.
  3. Put the sunflower oil in a wide, low saucepan and heat it very well.
  4. Salt the duck and sauté very well on both sides until it turns golden brown.
  5. Then add the butter to the pot and once it melts, pour it over the duck.
  6. Add the onion and garlic and stir.
  7. Then add the bay leaf, star anise, cinnamon and herbs.
  8. Pour the wine and let the alcohol evaporate.
  9. Finally add the potatoes, the zest, the juices and the water.
  10. Cover with non-stick paper and aluminum foil.
  11. Bake in the oven for an hour and a half covered and half an hour uncovered.


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