Side Pannel
Aromatic Duck
Ingredients List
- 1 Duckling
- 2 ts Peppercorns
- 1 ts Thyme, whole dried
- 2 Bay leaf; crumbled
- 6 Cloves
- 1 tb Kosher salt
- 1 tb Sugar, brown
- 1 tb Brandy
- 1 Garlic clove
- 5 Red cabbage leaves
Directions
Cut off the wingtips from the duck and wrap them up
with the giblets for making stock. Pull out and
discard any loose interior fat. Rinse the duck inside
and out and pat dry, inside and out. Mix together in a
spice mill or mortar the peppercorns, thyme, bay
leaves, cloves and salt. Grind to a fine texture.
Combine in a small dish with the brown sugar and
brandy. Place the duck in a heavy plastic bag that
fits snugly. Rub half the spice mixture inside the
duck and the remaining half over the outside. Place
the garlic in the duck's cavity. Close the bag tightly
and refrigerate 24 hours, rubbing the surface and
squeezing in the spices occasionally. Remove the duck
from the bag and gently pat it dry. Set it on a cake
rack over a plate and return it, uncovered, to the
refrigerator for another 24 hours or so, turning it
once. Pat the duck to dry it thoroughly (if not
already dry) and let it come to room temperature (at
least two hours). Preheat the oven to 300. Using a
large needle and white cotton thread, sew closed the
neck and tail openings. Place the duck on its side on
a rack set in a roasting pan. Roast the duck for 45
minutes. With the needle, prick the fatty parts on the
upper side; do not prick deeply enough to pierce the
flesh. Grab the duck by the legs and turn it over onto
the other side. Increase the oven temperature to 350
and roast 30 minutes. Price the fatty parts on the
upturned side and then turn the duck onto its breast.
Increase the heat to 400 and roast about 30 minutes
longer, or until the duck is deeply browned and most
of the fat has melted away. Remove from the oven and
let cool 1 to 3 hours before serving. To serve: Using
a heavy cleaver or poultry shears, cut through flesh
and bone of the duck carefully to make about 12 to 14
serving pieces, keeping the skin neatly intact on each
piece. Spread the cabbage leaves over a platter,
shallow basket or wooden bowl and arrange the duck on
them. If the duck is to be served hot, arrange the cut
pieces in a pan in a single layer, cut side down, and
roast in a preheated 350 oven 15 minutes.
Food & Wine
magazine
with the giblets for making stock. Pull out and
discard any loose interior fat. Rinse the duck inside
and out and pat dry, inside and out. Mix together in a
spice mill or mortar the peppercorns, thyme, bay
leaves, cloves and salt. Grind to a fine texture.
Combine in a small dish with the brown sugar and
brandy. Place the duck in a heavy plastic bag that
fits snugly. Rub half the spice mixture inside the
duck and the remaining half over the outside. Place
the garlic in the duck's cavity. Close the bag tightly
and refrigerate 24 hours, rubbing the surface and
squeezing in the spices occasionally. Remove the duck
from the bag and gently pat it dry. Set it on a cake
rack over a plate and return it, uncovered, to the
refrigerator for another 24 hours or so, turning it
once. Pat the duck to dry it thoroughly (if not
already dry) and let it come to room temperature (at
least two hours). Preheat the oven to 300. Using a
large needle and white cotton thread, sew closed the
neck and tail openings. Place the duck on its side on
a rack set in a roasting pan. Roast the duck for 45
minutes. With the needle, prick the fatty parts on the
upper side; do not prick deeply enough to pierce the
flesh. Grab the duck by the legs and turn it over onto
the other side. Increase the oven temperature to 350
and roast 30 minutes. Price the fatty parts on the
upturned side and then turn the duck onto its breast.
Increase the heat to 400 and roast about 30 minutes
longer, or until the duck is deeply browned and most
of the fat has melted away. Remove from the oven and
let cool 1 to 3 hours before serving. To serve: Using
a heavy cleaver or poultry shears, cut through flesh
and bone of the duck carefully to make about 12 to 14
serving pieces, keeping the skin neatly intact on each
piece. Spread the cabbage leaves over a platter,
shallow basket or wooden bowl and arrange the duck on
them. If the duck is to be served hot, arrange the cut
pieces in a pan in a single layer, cut side down, and
roast in a preheated 350 oven 15 minutes.
Food & Wine
magazine
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