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Ingredientes
- 2 x Ducks, with neck, giblets and livers
- 2 Tbsp. Chopped lemon peel
- 1 tsp Chopped fresh thyme leaves
- 1 tsp Coarsely grnd black pepper
- 1 tsp Kosher salt
- 1/3 c. Minced bacon, (1 oz)
- 1 Tbsp. Minced garlic
- 1/2 c. Peeled and sliced shallots, (2)
- 1 sprg , thyme, rosemary, and sage
- 2 x Anchovies
- 1 Tbsp. All purpose flour
- 1/2 c. Red wine vinegar
- 2Â 1/2 c. Veal stock
- 1/4 tsp Kosher salt
- 1/8 tsp Freshly grnd black pepper
Direcciones
- Preheat the oven to 425 degrees. Remove the neck, giblets and livers from the inside cavity of the duck. Cut the wings at the first joint. Reserve the cut wing tips, livers and giblets for the sauce.
- Combine the lemon peel, thyme, pepper and salt in a small bowl. Beginning at the tip of the breastbone and working back towards the legs and thighs, use your fingers to create a pocket between the meat and skin, gently separating the skin from the body of the duck. Tuck the lemon-pepper mix proportionately into the pocket, covering each breast, leg and thigh. Tie the legs together with kitchen twine.
- Heat the roasting pan in the oven for 10 min. Place the prepared ducks breast-side up into the warm roasting pan and cook for 1 hour and 10 min. Remove the ducks from the pan and bring to room temperature. The ducks can be roasted to this point up to one day ahead and held, covered and refrigerated.
- To make the sauce: brown the bacon over medium heat in a 2-qt saucepan.
- Pour off all but 1 Tbsp. of the bacon fat, leaving the bacon in the pan. Add in the duck livers, wing tips, giblets, garlic, shallots, herbs and anchovies, and brown over moderate heat, about 8-10 min. Sprinkle with the flour and cook, stirring, till golden. Deglaze the pan with the red wine vinegar, stir to incorporate the flour into the liquid, and boil for 1 minute. Add in the veal stock, lower the heat and simmer, uncovered, 45 min to 1 hour. Strain the sauce in a colander, pressing the solids to extract the maximum amount of sauce. Season with salt and pepper and keep hot.
- Preheat the oven to 450 degrees. Cut the duck breasts and legs from the carcasses. Trim off any excess fat around the breast and leg. Heat an ovenproof skillet over high heat and add in the duck pcs skin side down.
- Cook over high heat till the skin begins to sizzle, about 1 minute. Lower the heat and gently crisp the duck skin for 5-7 min. Drain off any excess fat. Cover tightly with a lid or possibly with aluminum foil and place in the oven. Cook for 10 min till the skin is crisp and the meat cooked through and moist. Transfer the duck to a hot platter and serve with the sauce.
- Yield: 4-6 servings
