Roast Duck Feast (Potatoes Au Gratin and Brussel Sprouts with Caramelized Leeks)

My sister and bro in law came to visit and I thought that a roast duck feast would be the perfect meal to make for the occasion. This isn’t a dinner that you make every weekend. It’s a labor of love and it shows. I went for sides of creamy potatoes au gratin and earthy brussel sprouts with caramelized leek, rounded out by a rich cherry wine sauce to top it all off.
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RECIPE:
DUCK:
5-6lb or 2.5kg whole duck
Salt
Thaw duck if needed & pull out innards. Remove excess skin around neck & butt. Truss legs as shown @1:04. Cut off excess string. Cut off wings if desired to make stock with later.
Use sharp knife to puncture skin as shown @1:42 to allow fat to render as the meat cooks. Season generously with salt. Allow to dry brine in fridge for 1hr-90 minutes.
Bring very large pot of water to simmer. Pot should be large enough to submerge duck under water.
Once simmering, add duck to water. After 15 min of boiling, transfer to wire rack on a roasting pan & roast in preheated 450F/230C oven for 45 minutes. Lower temp to 300F/150C & continue to cook 30-60 more minutes.
POTATOES AU GRATIN
1500g or 4 large russet potatoes, peeled
100g or 1/2c medium sharp cheddar, shredded
100g or 1/2c gruyere, shredded
50g or 1/2c parmesan, finely shredded or grated
5g or 2tsp cornstarch
Salt
Pepper
75g or 1/3c chicken stock
125g or 1/2c heavy cream.
Thinly slice potatoes using mandoline. Set aside.
Shred cheeses and add to a medium bowl with cornstarch. Toss to coat. Layer as follows in an 8”x8” baking pan - each potato layer should be perpendicular to the last:
Layer 1: layer potatoes as shown @3:33. Potatoes should overlap about 30%. Season lightly with salt and pepper.
Layer 2: potatoes, top with ⅕ of the grated cheese mix.
Layer 3: potatoes, season lightly with salt and pepper.
Layer 4: potatoes, Top with ⅕ of the grated cheese mix.
Layer 5: potatoes, Season lightly with salt and pepper.
Layer 6: layer potatoes perpendicular to layer 5. Top with ⅕ of the grated cheese mix.
Layer 7: layer potatoes perpendicular to layer 6. Season lightly with salt and pepper.
Layer 8 - top layer potatoes. Mix chicken stock and cream in a small container and pour mix evenly over the top of the layered potatoes. Finish by topping with the remaining grated cheeses, making sure to fully cover the potatoes.
Cover with foil. bake in preheated 325F/160C oven for 70-90min. After 45 minutes of baking remove foil. Continue baking for remaining 45 minutes. Use a cake tester or thin knife to check that potatoes are fully cooked. It’s done when you don’t feel much resistance. Cover with foil until ready to serve.
CHERRY WINE SAUCE
500g/mL or 3 glasses dry red wine
250g/mL chicken stock
1 shallot, chopped
2 cloves garlic
3-4 sprigs thyme
3-4 bay leaves
150g or about 3/4c sweet dark cherries, unsweetened (frozen is fine)
1 42g container of poultry demi glace
1 packet powdered gelatin, dissolved in 60mL/1/4c water
Add ingredients to small sauce pan and reduce over med-high heat for about 25 minutes or until liquid is 80-90% evaporated.
Once well reduced, strain off liquid, pressing down to extract liquid. Discard solids. To liquid, add demi glace & dissolved gelatin. Stir & reduce over med-high heat for 5 minutes or until bubbles are glossy & large. Once there, add pinch of salt if needed & stir to dissolve.
BRUSSEL SPROUTS W CARAMELIZED LEEK
1 leek, cut into ½”/1.25cm slices, rinsed well
Salt
30g/2Tbsp butter
Neutral oil (canola, avocado, grapeseed, light olive)
650-700g or 1 quart brussel sprouts, halved
Black pepper
3-4 sprigs thyme (remove stems, chop leaves)
Preheat large skillet over med-high. Add long drizzle of oil followed by leeks, strong pinch of salt, & butter. Caramelize for 3-4 minutes. When softened and beginning to take on color, remove from pan, wipe out and add another squeeze of oil followed by brussel sprouts. Arrange sprouts cut side down & cover with lid or foil to cook and steam for 3-4min. Toss brussels, add a pinch of salt. Add another squeeze of oil if necessary. Cover and cook for 3-4 more minutes or until just tender. Add cooked leeks, lots of black pepper, and thyme. Stir to combine.
#roastduck #potatoesaugratin #brusselsprouts
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[@internetshaquille]

lots of good tips in this one :)

[@The_Novice]

You're a good tip

[@BrianLagerstrom]

Thanks, man

[@martijnbuunk]

​@@BrianLagerstrom The only thing I would have done is Loosen the skin from the meat, either with your hand or an air pump. It gives a more Peking style crispy skin.

[@JoshChristiane]

Every SINGLE recipe you get every aspect of cooking right, because you do your research and aren't lazy. Despite me being hyper-critical of cooking/cooks after working in a michelin restaurant, I still seldom find a mistake in your cooking. You really are the best KZbin chef, don't ever stop making these recipes, I love them!

[@BrianLagerstrom]

Thanks a lot Josh. Where did you work?

[@Homemade_food_UA]

The recipe is cool❤

[@Ash_Wen-li]

This was uploaded at the exact same time Gordon Ramsay uploaded his Duck Stir Fry. I see that you're going for the throne

[@SanskarWagley]

Gordon who?

[@rabbit_scribe]

Brian for the win 🏆

[@MrDukeSilverr]

I wouldnt put Gordon Ramsay on any throne

[@arirejtman]

@@MrDukeSilverr Why not? You don’t think he’s proven to be a good chef?

[@MrDukeSilverr]

@@arirejtman Sure hes put in the work, but he doesnt sit on any thone, never enjoyed his content, never ate his food, sure its good, tho it looks a bit decadent, dont like his personality...Jamie Oliver on the other hand, now that guy deserves a throne

[@andrewpreis2764]

“Loosey goosey” on a duck video🤣🤣classic! Well played!!!

[@Gopic21]

love this channel so much, would definitely buy a brian cookbook if that ever became a thing!

[@deskysurfer]

Completly agree. Only foodtuber I would actually want one from.

[@kl8132]

completely agree. Soo many tips that many experienced cooks don't realize are sooo important and helpful. I'm picky about who I watch and this channel is go to number 1!!!!

[@emilyrandall9776]

Yes, please! Help an old lady out. I can't write down ingredients and measurements fast enough to keep up. The notes at Weeds & Sardines are great, as far as they go. Going out to shop for aloo gobi, chili and chicken soup right now.

[@mthomas4139]

seconded.

[@SaffariRose]

@@emilyrandall9776 He writes the recipes in the info box! Just click on it.

[@danieldotter6077]

Always been intimidated by duck. Thanks for sharing! Looks simple enough

[@Gehtdichgarnichtsan805]

More of this please! There are not enough food youtubers showing complete dishes.... most of the time it's only one component. Great work Brian!

[@foodisforeating6181]

I like how you didn't go overly crazy with the duck. .... Well done. 👍

[@frogmccuish]

Yum! This will remind me of going out to dinner with my late Mom. I always got duck breast with cherry sauce. I will make for my birthday in a couple weeks. Thanks ... I will love it...Perfect timing. 😉

[@BrianLagerstrom]

Thanks for watching! Hopefully you can make it and be reminded of her

[@alvinlee140]

Thank you for showing this roast duck with side dishes.

[@jayena]

Absolutely incredible! My mouth is watering! Not enough beautiful duck recipes out there in my opinion

[@BrianLagerstrom]

Agree duck is the best

[@dstarkspp]

Not true there are many

[@vidaliam7165]

It's 4 AM and my mouth is watering.

[@The_Novice]

I'm always amazed at the amount of work you put into these. Appreciate what you do. Would love to see you cook sturgeon someday!

[@kyrastuart1920]

Ducks are super cute, but also super tasty. I had a curried duck at a Thai restaurant once that I still remember a decade later. This looks amazing, and I love that you showed leeks some love!

[@TheBeefTrain]

It's so awesome to watch a pro chef work. I'm tired of tik tok "chefs" screaming at me while they cram a pizza roll into a pop tart.

[@000585677]

Eating and dancing at the end always brings a smile to my face

[@hajarnourozi3480]

Great as always! The let’s eat this thing dance is my favorite part🤩

[@baileys6346]

I’m impressed with the efficiency of cooking in this video

[@keitharcher5723]

Thanks!

[@stevenumbehocker6765]

The delivery, humor and concise nature of your videos is just fantastic. S tier content Bri.

[@Krayvune]

French canadian here : Gratin, you nailed it the second time.

[@attorneyrobert]

I had Duck L'Orange as a teenager when we visited France, and never forgot it. Such rich flavors. I think this winter I will try this recipe- thank you!

[@BrianLagerstrom]

I need to do that one on the channel

[@jennlizzy2019]

Great tips for timing the whole feast so everything comes together at the end.

[@maxsinclair787]

Not that it matters because a like is a like but, I liked this video when you said thanks mum for the box grater, just made me smile 👍

[@tiarawillis5677]

I have been loving the two videos a week. You make every fancy restaurant dish so accessible to cook. The details are just tremendous.

[@miocio315]

Made the duck and potatoes last night, they all came out great, our cats also appreciated the roast bird, thank you!

[@dennisshoemaker2789]

Great Work! Thank you for sharing your adventure with us. It looks really really good.

[@kusinanimamay02]

This looks amazing duck recipe

[@zencomeseasy602]

I don't even know what to say anymore. This channel is just unbelievable. I'm quite comfortable in the kitchen, but you continually inspire me to try things I never would have on my own. Thank you for all you do.

[@patton72010]

Thumbs up for The Big Lebowski quote. And the duck.

[@Frankmiller05]

Came here when Adam Ragusea gave you a shout out and I've watched every one of your vids. Excellent stuff, my new go to👍

[@BrianLagerstrom]

Thanks so much!

[@BrianLagerstrom]

Thanks so much!

[@kamelsr]

Thank you so much for this video. I just had duck for the first time a few weeks ago and wanted to do a roast for my wife's birthday. I knew it would be different from roasting a chicken but wasn't sure of the best cook time and temp.

[@BrianLagerstrom]

Best of luck I hope you give it a try

[@chriscox2159]

This looks fantastic!!! Nice job!!!

[@vicdaps6354]

Just watched this right after having dinner...... Omg I’m so hungry again....your up there on my list.... Cheers from Toronto, Canada! 🇨🇦🇨🇦🍷🍺🍸🇨🇦🇨🇦

[@elliottbest622]

Wow delicious going to make over the holidays

[@alisontrombley2436]

I’m so excited to make the duck!!! I love duck and was raised with hunters so I had duck often. So to get a good recipe is much appreciated!

[@arnathorarensen7356]

I just roasted a duck this evening and followed your recipe. It turned out perfect. Thank you!

[@hjm5885]

My fav fowl. Fav meat almost. Mom used to serve one from time to time. Yr the best Thanks!

[@BrianLagerstrom]

Thanks for watching

[@glennquagmire1747]

Looks sooo delicious 😋

[@proth4753]

I know this is about the duck, but an we talk about those sides? Those potatoes have me doing the happy dance !

[@eligar7830]

Thank you for the time and effort for this one and recognizing that advanced home cooks need more complex dishes for inspiration. Most channels on KZbin go too dumbed down. Perfect balance with this being simple yet still involved. I love doing duck but I have yet to a whole one. Fall is around the corner, I think I’ll be doing this one first with duck fat roasted new potatoes 🙃

[@brendanh6316]

I just bought a duck. Can’t wait to try this.

[@kaviter77]

This gratin is really nice. Second time I made it, I cut my potatoes really thin, like less than 1mm, and it was amazing.

[@JenniferKeane]

I will have to try that next time. I did the 3mm recommendation, and they were way too thick!

[@lovebugpuppy1506]

I made the potatoes last night, and they are simply superb! Ridiculously good. Thank you for your recipes 🧈🧀🥔😋

[@kristengottula9337]

This worked great for us! We just did the duck and the sauce this time, came out beautiful. Looking forward to trying the sprouts and gratin soon. Thank you, much appreciated!

[@alanilor]

This is def over the top fabulous!! I thought I knew how to cook Brussels sprouts, but I gotta try your way! I've never cooked duck and now it doesn't seem impossible. Wow! I really wanted a plate of all that! My mouth is watering! Thanks Bri for all the great info, tips, techniques, and skill!

[@amandalemke5611]

This is quickly becoming my favorite cooking channel

[@jmills5256]

I've been watching this channel recently and what a great job you do reminds me of Alton browns cooking show so informative!!!

[@BrianLagerstrom]

Thanks J!

[@obilbok]

I really love your channel, my goal is to try every single recipe you do. For this one : great recipe for the duck, the sauce and the Bussels sprouts. But you don't need any cheese to make a delicious gratin. No, really : try the french way, you'll be amazed (better eat it the day after cooking, just reheat before serving).

[@boffam00]

Making this for Christmas Eve this year. Thanks, Bri!

[@evaschjetne5540]

Brian for president!

[@danielpreilly77]

Thanks Bri, solid demo. Always looking to up my roasting game, i love duck.

[@happytomeetyou.3027]

Nice work once again Brian! Caramelized B Sprouts are awesome and nice to see the Duck get some love. You got the livers and fat now for some dirty rice. Good job and keep up the great videos. Cheers

[@spandanjadhav3340]

Dayum that duck looks noice...!!

[@CookinWithSquirrl]

Right up my alley! Especially the cherry and wine reduction.

[@Bread._]

Such a quality video.

[@UltimateDelivery]

Oh man, I'm not the only one in the kitchen yelling to his wife, "Help Me!" 😱

[@martinrenzhofer8241]

Yes! Yes! Thanks so much.

[@ISDTony]

Thank you for the Big Lebowski reference ❤️

[@rubenalvarez6830]

Brian I will diffinately try this recipe!!

[@neil_chazin]

Brian, I was just saying this weekend “I want cool a whole duck, I haven’t done it in over 10 years” well now I have a whole strategy, thanks!

[@petermontagnon4440]

Excellent!!!!

[@tridsonline]

👍🏻 Brilliant! Nice tip to par-boil the duck, thanks. And i love the great flavour combos .. some roasted beetroot might be interesting in there too? Thanks for all the tips, very inspiring!

[@rurii1i]

Looks so good I have never tried duck before

[@kevinfoley7704]

That looks delicious.

[@ernesthopkins3746]

Nicely done!

[@seanfiene1292]

This is great! Weekend meal confirmed!

[@BrianLagerstrom]

I hope it hits for you. It’s a fun one

[@SilverBirb]

Really nice Roasted duck yum!

[@braddixon3338]

Wow that looks good! I haven't had duck in a super long time, and watching your video makes me want to run out and get one right away. You put together a nice meal there and is much appreciated, versus say just showing how to cook a duck.

[@jelsner5077]

I am making this right now for New Years. I'm doing duck breasts because they're easier, but everything else the same. Can't wait to try that sauce!

[@ThrashingBuddha]

Flippin' hell! Duck, my favourite.

[@BrianLagerstrom]

Duck is dope

[@ThrashingBuddha]

@@BrianLagerstrom doped duck is dope too!

[@joseph_b319]

I loved your Big Lebowski reference.

[@marcelinefang]

Everything looks amazing! My girlfriend and I love Brussels sprouts so I was excited to see your take on the little gems. I've never made duck but this looks like an approachable method I could attempt, maybe for Easter?

[@transamgal9]

Me getting the step ladder to access my cabinets over the stove...Brian just nonchalantly grabbing his pan up there😅😆🤣😂🤪😘💞

[@ladyrose3338]

Hello! I’ve been watching some of your videos, (which are fun to watch) and after today with this Roast Duck Feast, I had to subscribe! I have always wanted to roast a duck, but found it intimidating to say the least! And now thanks to your video, I finally feel confident enough to make my own! Plus all the sides and luscious wine sauce too! Thanks!! 💖🙏🏼

[@ladyrose3338]

And oh my gosh! You have the full recipe description right below the video, making it so much easier for anyone to follow and not have to “fish” for instructions, lol

[@dallasmartinfark]

Schnuck’s cherries!!! In Evansville, In and we shop at Schnucks!

[@annsmith7207]

Thought for sure you were going to top the potatoes with your very crispy Panko crumbs...just a thought or a suggestion! Always love your channel! ✨✨👍👍✨✨

[@asdisskagen6487]

I have never understood why duck & goose isn't more popular in the US; we eat them regularly in our house and find that the amount of fat in the skin make these birds very forgiving. They always turn out moist and delicious regardless of cooking temp and time. And the rendered fat always makes THE BEST roasted potatoes.

[@MisterBroseph]

Duck is one of my all time favorite proteins. And to see your take on it is awesome to see! I do a cherry chipotle sauce with mine, but I’m eyeballing that Demi and really wanna try yours! Fantastic video!

[@kellyhaller1229]

I've cooked duck many times but my way was much more difficult keeping the fat away. I basically criss-crossed the duck fat and then pricked it several times during cooking. Your way looks much simpler. Thank you! And I can't wait to try the potatoes. Once again, your version looks way better than mine!

[@alonzobrickman7418]

At about 20 seconds, "ties the whole room together." The Dude would be proud :-)

[@gilliandidierserre4190]

Excellent.

[@BrianLagerstrom]

Thanks Gillian!

[@janesudworth5885]

Loved the full meal plan. More please!

[@Tamara-pb3zr]

Like the fancy names of the dishes

[@bricklayerpayne]

My poultry man is going to start doing ducks soon and I'm gonna buy a big old quacker from him and do this one for a Sunday dinner. Looks fantastic.

[@BrianLagerstrom]

Awesome. Duck is real good

[@neilt]

Fabulous! I love duck, but have never cooked it at home - this might change now 😀

[@BrianLagerstrom]

🤙🏻I hope you do

[@trevorburrows476]

Yesss!! Can’t wait to make this thanks Bri!!!!

[@joshuafoster1772]

Everything on this looks video so good! I'm going to cook this whole recipe this weekend! Could you make more duck recipes? There aren't enough recipes on youtube that include duck!

[@brt5273]

Yummy! Thanks for cooking it beyond medium rare. I just can't do red fowl. But why is everyone always freaked out about "overcooking" duck, when yours turned out so juicy without any crazy tricks?

[@maloviv1232]

I never cooked duck at home because it's not easy to get where I live. this inspired me to make a whole duck for a special occasion in the future

[@lesiapersimmon7547]

Wow 💙

[@TuckerDale89]

Seeing you use leeks made me want to use them next time I make my smoked pork tenderloin with apples and carrots, I’m going to substitute it in place of the onion that I use.

[@YourHumbleFriend]

I've just started watching your content - huge fan of the ciabatta video! This looks fantastic too!

[@BrianLagerstrom]

Thanks Bob Dole. RIP by the way

[@xbomber4570]

When you spilled the sauce, showed the shoes, and mentioned them being machine washable, I was expecting a smooth transition into a sponsorship

[@sktrudel]

it looks like your hands are smaller now, with the new grater. LOL. No kidding, this is a very elegant menu. I've roasted duck since I was 15, but it was interesting to see the par-boiling.

[@RyanRoat]

would love some ideas for capturing and utilizing the duck fat looking forward to a cool fall weekend to make this meal

[@theOriginalRadar]

If you don't want to keep the extra skin on I'd highly encourage you roast it anyways. It'll render out and you'll be left with delicious duck fat that you can use to level up any roast vegetable dish. Don't throw out the giblets eithers, they make for a fantastic gravy with a really rich flavour!

[@brt5273]

Also great for frying potatoes.

[@plepine2]

We watch your channel as often as we can. Learned a ton so thank you. Very passionate about baking bread. But with this duck you missed an important part, render the fat from the neck and "butt" trimming. Toss all the trimmings into a cast iron skillet and cook it like bacon. Drain all that gold into a mason jar and keep it in the fridge for a low smoke cooking option, duck fat.

[@jamekahall549]

Yummy. Everything looks so fresh and tasty! New follower ⚠️

[@Okanaganer]

I'd be using the duck drippings for the Brussels sprouts