Whole Roasted Duck, Smashed Potatoes & Baby Bok Choy

Roasted Whole Duck w/ Smashed Potatoes & Baby Bok Choy
Ingredients
1 Whole Duck
Olive Oil
Pink Salt
Black Pepper
Butter
Parsley
Assorted Mini Creamy Potatoes
Baby Bok Choy
Preheat Oven to 325 degrees for Duck
1. Cleaned the duck and pat dry with a paper towel, score the skin and remove all excess fat
2. Olive Oil, salt and pepper and truss
3. Roast on a rack for 2-3 hours
4. Remove when in the internal temperature reaches 165 degrees
5. Rest before carving
Preheat Oven to 400 degrees for Potatoes
1. Wash and pat dry the mini potatoes and toss with olive oil and salt and pepper
2. Place on a sheet pan in the oven and bake until fork tender about 30-40 mins
3. Remove from over and smash, toss it with olive oil, salt and pepper and garnish
With parsley
Bok Choy
1. Cut stem off of Bok Choy and wash thoroughly and pat dry
2. Heat Skillet up with olive oil and butter
3. Place Bok Choy into the skillet and toss, coating every leaf for about 3-4 minutes
4. Season with salt and pepper to taste
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[@AutismMomandTravel]

Yaaas. Looks delicious 😋

[@ChefCarolynCooks]

Thank you...it sure was 😊

[@carlychoc]

You make a gourmet meal so easy and simple

[@ChefCarolynCooks]

Thank you...hence the name gourmet made easy 😊