Baked Duck with Potatoes and Mushrooms

Simon Rimmer gets inspired by global ingredients in this baked duck recipe, spiked with smoked paprika and Asian mushrooms
By Simon Rimmer
Baked Duck with Potatoes and Mushrooms
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 900 g potatoes
  • handfuls thyme, leaves only
  • 2 bay leaves
  • 4 cloves garlic
  • 100 ml olive oil, plus extra for drizzling
  • 450 g shiitake mushrooms, sliced
  • 1 tbsp smoked paprika
  • 400 g duck confit, shredded
  • salt and black pepper
  • chopped parsley, to garnish
  • soured cream, to serve


1. Preheat the oven to 200C/gas 6. Peel the potatoes, thinly slice and tip into a large pan, half-filled with salted water. Bring to a boil and cook for 1 minute before draining in a colander.

2. Combine the potatoes, thyme, bay leaves, garlic and olive oil. Add the sliced mushrooms and shredded duck, and season well.

3. Tip everything into a roasting tin and level out. Drizzle with extra olive oil and bake for about 30 minutes, until the potatoes are crisp.

4. Scatter with chopped parsley and serve with sour cream.

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