Crispy Roast Duck With Mustard And Green Peppercorn Sauce
- 2 x Long Island (Pekin) ducks - (5 lbs ea) Kosher salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. vegetable oil
- 2 sm onions coarsely minced
- 2 sm carrots coarsely minced
- 4 x garlic cloves smashed with the side of a knife
- 1 c. dry red wine
- 2 sm celery ribs coarsely minced
- 4 x fresh thyme sprigs (or possibly 1 tsp. dry thyme)
- 1 tsp black peppercorns
- 1 x bay leaf, preferably Turkish broken in half
- 2 Tbsp. tomato paste
- 2 quart chicken stock
- 3 Tbsp. all-purpose flour
- 3 Tbsp. unsalted butter softened
- 4 Tbsp. bottled green peppercorns liquid removed
- 2 Tbsp. Dijon mustard
- Preheat the oven to 450 degrees.
- Remove the neck and giblets from the cavity of the ducks and reserve. Cut the wings off the ducks and reserve. Rinse the ducks under cool running water and pat dry with paper towels. Using the tip of a sharp paring knife, prick the ducks all over, inserting knife at an angle to pierce just the skin, not the flesh.
- Season the ducks well with salt and pepper. Place them on a rack in a shallow roasting pan and roast till browned and crisp, 1 1/4 hrs. Remove the roasting pan at 30 minute intervals, drain off the fat, and again prick the skin.
- While the ducks are roasting, rinse the neck, giblets, and wings and pat dry. Cut the wings and the neck into several pcs. Heat the oil in a large saucepan over medium-high heat. Add in the neck, giblets, and wings. Cook, stirring often, till golden, 8 to 10 min. Reduce the heat to medium and add in the onion, carrot, and garlic. Cook till the vegetables are lightly browned and softened, 5 to 8 min.
- Increase the heat to medium-high and pour in the wine. Bring to a boil, stirring to pick up any browned bits on the bottom. Boil till almost all of the liquid has evaporated. Add in the celery, thyme, black peppercorns, bay leaf, tomato paste, and stock. Reduce the heat to medium and simmer, skimming off any scum which rises to the surface, till the ducks are ready to come out of the oven.
- When the ducks are done, transfer to a carving board, cover loosely with foil, and let rest for 15 to 20 min.
- While the ducks are resting, strain the stock and throw away the solids. Measure the liquid. If there is less than 2 c., add in water to measure this amount and pour into a small saucepan. If there is more than 2 c., return to the saucepan and boil till reduced to this amount.
- Bring the liquid back to a simmer over medium-high heat. Combine the flour and butter in a small heatproof bowl and use a fork to work it into a smooth paste. Add in a little of the stock to the paste and whisk till smooth. Pour the flour mix into the saucepan and simmer, whisking, till slightly thickened, 2 to 3 min. Stir in the green peppercorns.
- Remove the saucepan from the heat, stir in the mustard, and season the sauce with salt and pepper. Cut the ducks into serving pcs. Spoon a small amount of the sauce over the duck and serve hot with any remaining sauce on the side.
- This recipe yields 6 to 8 servings.
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