Ingredients: |
Ingredients: 1 5 pound duck, thawed if previously frozen
salt and freshly ground pepper to taste
2 Tbs. vegetable oil
1 cup finely-chopped yellow onion
2 peeled carrots, finely diced
1 1/2 cups chicken stock
1 tsp. dried thyme
3 parsley sprigs
1 bay leaf
40 large, peeled garlic cloves
2 Tbs. sherry vinegar
1 Tbs. Cremme De Cassis (black current liqueur)
1 stick of butter, chilled
chopped parsley for garnish
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Directions: |
Directions:Remove the neck and giblets from a thawed duck; save the liver for another use if you like. Do a medium chop on the neck and giblets. Cut the wing tips off and set aside. Remove all possible fat from the duck's cavity and prick the skin all over with a fork. Salt the inside and outside of the duck; cover it and set on a rack in a shallow baking pan just large enough to hold the duck comfortably. Set the duck aside. Heat the vegetable oil in a small saucepan, add the giblets and wing tips, and brown over high heat. Season with salt and pepper, reduce heat, and add the onions and carrots. Cover and cook until the vegetables are tender and lightly colored (about 20 minutes). Add the chicken stock, thyme, parsley and bay leaf; correct the taste with salt and pepper if needed. Bring to a boil. Reduce heat, partially cover, and simmer. In a preheated 450 degree oven, place the duck, stuffed with six large garlic cloves, on the rack in the pan and roast. Separate the remaining heads of garlic into cloves; do not peel the cloves. Arrange the garlic around the outside perimeter of the duck on the rack. After about 15 minutes, turn the temperature down to 375 degrees and roast the duck for another 35 minutes for medium rare; 5 to10 minutes more for a juicy, but still slightly pink meat. Please, do not cook the duck well done. Transfer the duck to a platter and keep warm. Strain the broth, discard the solids, and measure the broth. There should be about 1/2 cup. If there is more, return the broth to the saucepan and cook briskly for 5 minutes to reduce it. Lift the garlic cloves off the rack with a slotted spoon and force them through a medium disc of a food mill. Remove the pureed garlic and discard the skins. When the broth is properly reduced, add the vinegar and Cassis, bring to a boil, and reduce the mixture by one third. Cut the chilled butter into 10 pieces and whisk it, piece by piece, into the hot sauce, always adding another piece of butter before the previous piece is entirely absorbed. The sauce will begin to look creamy and will thicken slightly. Cover the saucepan and set it in a warm place. Carve the duck into 4 pieces and divide them between 2 warmed plates. Spoon some sauce over the duck, and transfer the rest to a sauceboat. Retrieve the garlic cloves from the inside of the duck and sprinkle the duck with parsley. Serve immediately and enjoy! |
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