Preheat your oven to 200°C (400°F).
Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and makes the skin extra crispy.
Season the duck quarters generously with salt and pepper on all sides.
Place the duck quarters, skin-side up, in a roasting pan. Add the potatoes, carrots, onion wedges, and smashed garlic cloves around the duck.
Tuck in the fresh rosemary sprigs (or sprinkle dried rosemary) among the vegetables.
Roast for 45 minutes. If using the optional chicken broth or white wine, pour it into the bottom of the pan after 25 minutes.
If using the optional honey/maple syrup or orange slices, brush the duck skin with honey/maple syrup or add orange slices to the pan, then return to the oven for another 15-20 minutes, or until the duck skin is golden brown and crispy, and the vegetables are tender.
Remove from oven, let the duck rest for 5-10 minutes before serving. This helps the juices redistribute.
Serve hot, enjoying every succulent bite!
💡 Pro Tips:
- 🍽️ For extra crispy skin, pat the duck quarters very dry with paper towels before seasoning. Science! Or maybe just good cooking.
- 🥕 Don't skip the veggies! They soak up all those amazing duck juices, turning into golden nuggets of deliciousness.
- ⏰ Leftovers? Shred the duck meat and toss it into a salad or even make a quick duck sandwich. It's the gift that keeps on giving!
