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I created this recipe to be as true to classic French style and techniques as possible, but updated to the present day. I am a French trained Chef, and I love embracing authentic French techniques in my cooking and recipe development, yet modifying them a bit with my own creativity, artful fingerprint, and with methods that are simple for home cooks to achieve delicious success.


JAZ GIN AND SPARKLING PINK KOMBUCHA SLUSHIE

By Jill’s Gourmet Dreams June 2021

Ingredients:

  • 1 3-5 pound Maple Leaf Farms-whole fresh or thawed Duck, I use Maple Leaf Farms brand

  • ½ large yellow onion, chopped

  • Fresh Organic Herbs: Thyme sprigs, Sage, Oregano

  • ½ tsp salt

  • ⅛ tsp black pepper


LET’S START COOKING:

  1. Preheat oven to 425 F.

  2. Rinse duck inside and out. Pat completely dry with paper towels, inside and out. Don’t forget to remove gizzards (they are the neck and organs) from inner cavity to use for future stock or other purposes.

  3. Season inside the bird with salt, pepper, onion pieces, and fresh herbs.

  4. Brush the outside with melted butter, and season with salt, pepper, and herbs.

  5. Using a sharp tool to prick the skin (being extra careful not to prick the meat) about every inch over and around thighs, legs, wings, neck, and lower breast areas.

  6. Place duck breast on a wire rack that fits inside a large roasting pan. Tuck wings under body. Place in preheated oven at 425 F for 20 minutes, then reduce the temp to 375 F for 30 minutes. Then check the meat temp with a meat thermometer, by placing the instant read thermometer into the thickest area of the thigh for the internal temp. Add additional time in 15 minute increments to continue to roast in the oven until temp registers 130 F in thickest part of thigh for medium rare or 140 F for medium well.

  7. Once the temp is where you like it, remove duck from oven and rest for 10 minutes covered in foil.

Trouble shooting Crispy Skin:If the skin is not crispy enough or caramelized to your liking when your meat is at the proper temp you want it, then set your oven to broil and place duck back in oven under broiler (not too close) for just a minute or two.

WATCH IT VERY CAREFULLY!It can burn easily, so stand and watch it under the broiler with full attention for 1-2 minutes until skin caramelizes and crispness advances.

Once crispy to your liking, remove from oven and let rest.*Reserve any Duck grease in the pan for use in Duck Fat Mashed Potatoes recipe below. (Any leftover grease can be covered and refrigerated for up to 1 week. Delicious to use when frying meats, vegetables or any food that your are sautéing).Carve meat and serve with JGD’s Balsamic Fig and Wine Sauce. (Next recipe).


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