Preheat your oven to 200°C. Cut the small potatoes into wedges or halve them if larger. Toss them with 2 tbsp olive oil, salt, pepper, and rosemary (if using) on a baking tray. Roast for 25-30 minutes, or until golden and crispy.
While potatoes roast, score the skin of the duck quarters in a crosshatch pattern without cutting into the meat. Season generously with salt and pepper.
Place duck quarters skin-side down in a cold, large oven-safe skillet or pan. Turn heat to medium-low and cook for 15-20 minutes, allowing the fat to render slowly and the skin to become crispy and golden brown. Pour off excess fat occasionally.
Flip the duck quarters skin-side up and transfer the skillet to the preheated oven. Cook for another 15-20 minutes, or until the duck is cooked through and reaches an internal temperature of 74°C.
While duck finishes cooking, prepare your salad: combine mixed greens, sliced red onion, and cherry tomatoes in a bowl. Dress with 1 tbsp extra virgin olive oil and 1 tbsp lemon juice.
Once cooked, remove duck from the oven and let it rest for 5 minutes before serving.
Serve the crispy duck quarters with the roasted potatoes and fresh salad on the side. Enjoy your speedy and delicious lunch!
- 🦆 To get extra crispy duck skin, start skin-side down in a cold pan and render the fat slowly.
- 🌡️ Ensure duck is cooked through but not dry; an internal temperature of 74°C (165°F) is ideal.
- 🥔 Don't overcrowd the pan when roasting potatoes to ensure they get perfectly crispy.
- 🍋 A squeeze of fresh lemon juice over the duck and salad at the end really brightens up the flavors.
- 🌿 Feel free to swap the salad greens for any crisp lettuce you have on hand, like romaine or butter lettuce.
