INGREDIENTS

INSTRUCTIONS

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
mixture evenly 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 minutes. Place the prepared ducks
breast-side up into the hot roasting pan and cook for 1 hour and 10
minutes. 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-quart saucepan.
Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the
pan. Add the duck livers, wing tips, giblets, garlic, shallots, herbs and
anchovies, and brown over moderate heat, about 8-10 minutes. Sprinkle with
the flour and cook, stirring, until golden brown. Deglaze the pan with the
red wine vinegar, stir to incorporate the flour into the liquid, and boil
for 1 minute. Add the veal stock, lower the heat and simmer, uncovered, 45
minutes 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
warm.
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 the duck pieces skin side down.
Cook over high heat until the skin begins to sizzle, about 1 minute. Lower
the heat and gently crisp the duck skin for 5-7 minutes. Drain off any
excess fat. Cover tightly with a lid or with aluminum foil and place in the
oven. Cook for 10 minutes until the skin is crisp and the meat cooked
through and moist. Transfer the duck to a warm platter and serve with the
sauce.
Yield: 4-6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9269 - MICHAEL ROMANO
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”