Roast Herbed Duck
- Total Time
- 2 hours 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon dried rosemary
- 1tablespoon dried sage
- 1tablespoon crushed juniper berries
- 1teaspoon nutmeg
- 5bay leaves
- 15- to 7-pound duck, rinsed and dried
- Salt and freshly ground black pepper
- 1cup dry white wine
- Sweet watermelon-rind pickles
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Preparation
- Step 1
In a small bowl, combine rosemary, sage, juniper berries, nutmeg and bay leaves. Crush herbs together until mixed and broken into small pieces.
- Step 2
Sprinkle duck with salt and pepper to taste. Place on a platter and rub well, inside and out, with herb mixture. Cover and refrigerate for 48 hours.
- Step 3
Heat oven to 350 degrees. Roast duck for 20 minutes a pound (2 hours for a 6-pound duck). Transfer duck to a platter, cover and keep warm. Remove any burned pieces from roasting pan, and place pan over a medium flame. Add wine, and stir to deglaze pan. Pour wine sauce into a heat-proof measuring cup and allow it to settle, then pour off and discard most of the fat.
- Step 4
To serve, cut duck into serving pieces. Arrange on a warm platter, and pour wine sauce on top. Serve hot, with watermelon-rind pickles passed separately.
Private Notes
Comments
Fabulous. I've made hundreds of roast ducks but never had one with flavor like this. I finely crushed the herbs and spices in a mortar and pestle and rubbed them all over the duck, which then sat for 48 hours in the refrigerator. Room temp before roasting. Roasted my traditional way (New NYT Cookbook) starting at 375, turning after about 25 minutes, and then finishing at 400, first on its back, one side, breast down, and then other side. Wine to deglaze and then some chicken stock. No pickles.
Would scoring the skin help render the fat and crisp the skin? If so, would you do it before the dry rub or just before roasting (after the 48 hour cure)?
Fabulous. I've made hundreds of roast ducks but never had one with flavor like this. I finely crushed the herbs and spices in a mortar and pestle and rubbed them all over the duck, which then sat for 48 hours in the refrigerator. Room temp before roasting. Roasted my traditional way (New NYT Cookbook) starting at 375, turning after about 25 minutes, and then finishing at 400, first on its back, one side, breast down, and then other side. Wine to deglaze and then some chicken stock. No pickles.
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