Recipe Details
Ingredients
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1 ½tablespoonskosher salt
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2teaspoonsground black pepper, or more to taste
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2teaspoonsdried thyme
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12clovesgarlic
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1bunchfresh thyme sprigs
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1orange, zested into thin strips
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6(1/4-inch-thick) slicesfresh ginger
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3bay leaves
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1wholeduck
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2tablespoonsunsalted butter, softened
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1tablespoonbrandy (such as Armagnac)
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2teaspoonschopped fresh parsley
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1teaspoonchopped fresh chives
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1/2teaspoonDijon mustard
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1pinchcayenne pepper
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salt and ground black pepper to taste
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1/2teaspoongrated orange zest
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2teaspoonsfresh thyme leaves, or to taste
Cooking Directions
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Preheat the oven to 250 degrees F (120 degrees C). Line a 9×13-baking dish with two pieces of aluminum foil.
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Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.
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Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.
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Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.
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Pick meat from the bones and place into a bowl.
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Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.
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Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories125 | |
% Daily Value * | |
Total Fat 9g |
11% |
Saturated Fat 4g |
18% |
Cholesterol 25mg |
8% |
Sodium 544mg |
24% |
Total Carbohydrate 6g |
2% |
Dietary Fiber 1g |
3% |
Total Sugars 0g |
|
Protein 5g |
10% |
Vitamin C 4mg |
5% |
Calcium 22mg |
2% |
Iron 1mg |
7% |
Potassium 175mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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