Ingredients1 d 12 h 6 m servings 460 cals
- Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil.
- 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. Watch Now
- Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture. Watch Now
- Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil. Watch Now
- 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. Watch Now
- Pick meat from bones and place in a bowl. Watch Now
- 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. Watch Now
- 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. Watch Now
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 460 calories; 40.9 g fat; 9.5 g carbohydrates; 11.3 g protein; 84 mg cholesterol; 3011 mg sodium. Full nutrition
ReviewsRead all reviews 4
This stuff is great! I am preparing to make it my second time. We have a bunch of hoity-toity friends coming this weekend and they will love it. I have found that Chef John's Crostini Dijonna...
So do I have to chop the garlic, ginger & thyme for the "potpourri"? Or just bung 'em up there?! And later, when taking the meat off the bones, do I include the potpourri or discard? TIA :)
I've made this twice and it has come out better than each time. It's really best if you let it sit in the fridge for a week. Great addition to a charcuterie/cheese board and stores for quite a w...