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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 1 minutes

• Source

  All Recipes

| 1. Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil. | 2. Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl. | 3. Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture. | 4. Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil. | 5. Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight. | 6. Pick meat from bones and place in a bowl. | 7. Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl. | 8. Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spice rub				-	-	-	-
kosher salt	1 1/2	tablespoons		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
potpourri				-	-	-	-
garlic	12	cloves		53.64	11.9016	2.2896	0.18
ginger	6	slices		10.56	2.3456	0.2402	0.099
orange	1		cut	1.7625	0.4406	0.0352	0.0045
thyme	1	bunch		1.6159999999999999	0.3912	0.08900000000000001	0.0269
bay leaf	3			-	-	-	-
duck	1			-	-	-	-
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352
brandy	1	tablespoon		-	-	-	-
parsley	2	teaspoons	chopped	0.9	0.1582	0.0743	0.0198
chive	1	teaspoon	chopped	0.3	0.0435	0.0327	0.0073
dijon mustard	1/2	teaspoon		-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt black pepper	to taste		ground	-	-	-	-
orange zest	1/2	teaspoon	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.