1 duckling
2 tsp peppercorns
1 tsp thyme, whole dried
2 bay leaf, crumbled
6 cloves
1 tbsp kosher salt
1 tbsp sugar, brown
1 tbsp 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
Servings: 4 servings
Aromatic Duck Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
It is possible to read the history of meal recipes far back into distant history, at least as far into history as early Egypt, and maybe further still. Interesting though that is, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
Later, we find some recipe books which appeared in the 14th Century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that is served today, but instead recipes for the types of meals cooked for the rich and wealthy people of the time. By the time we get to the 1900s, cookbooks are in great demand, mostly as a result of higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Aromatic Duck recipe.
