How to make
Rub the duck with rosemary, a little salt, black pepper and half of the thyme. Squeeze the juice of the orange or lemon and store it in the refrigerator to marinate for at least 4 hours (I always leave it for 1 night).
Place the marinated duck in a baking pan with the skin facing up, along with the marinade and some of the fat. Roast it at 300°F (150 degrees) for 1 hour.
Remove it from the oven, turn the meat skin side down, increase the heat it to 390°F (200 degrees) and pour the wine. Roast it for 30 minutes.
Meanwhile, peel and cut the potatoes into quarters. Clean the pears from the seeds, without peeling them and cut each one into 4 pieces. Cut the onion into thin crescents.
Add the remaining thyme, oregano, black pepper and salt. Stir with your fingers to distribute the spices evenly.
After 30 minutes, take out the meat again, turn it upside down once more, place the potatoes with onions and pears on the side.
Pour the water and the rest of the fat (if it is solid, put the pieces on top, you can put more than the amount in the recipe - it becomes greasy, but incredibly tasty).
Roast it for another 30 minutes at the same temperature. Keep in mind that if the legs and shoulders are smaller, they may be ready before the potatoes. In that case, keep an eye on them and if necessary, remove them, so that they do not dry out or burn more than necessary. A pleasant golden color should be obtained.
Serve it warm and if desired, you can add some sort of sweet sauce to the dish - such as blueberry sauce, which you can use to lightly pour over the meat.
For traditionalists - even without jam, it's still delicious.
Enjoy your meal. The duck with pears and potatoes is ready.
