Duck can be an intimidating dinner for many novice cooks, however it is very similar to cooking a chicken, so fear not!  The most important difference is making sure to “score” (make shallow slices) the duck’s skin before cooking so the fat can render out during the cooking process.  This allows the skin to become crispy and take on that beautiful golden color.  There are many suitable garnishes for this dish, but I love the sweetness and size of the roasted plums contrasted with the savory root flavor of the baby white turnips.  Always start cooking the garnishes when you start the bird, then remove and hold warm once they are ready.

Difficulty:

Prep Time:  35 minutes

Cook Time:  1 hr 40 minutes

Serves 2 people + leftovers

Ingredients:

1 ea.            Duck (5 lbs.)

3-4 sprigs   Sage

3-4 sprigs   Parsley

6 ea.           Baby white Turnips (2” diameter, substitute: med. turnips, sectioned)

8-10 ea.      Small Italian Plums (about 1 ½” diameter)

6 ea.           Small Shallots (about 2” diameter, peeled)

1 Tbsp.      EVO

½ c.            Lavender Honey (or creamy honey)

2 tsp.          Lavender chopped/ground (optional)

½ c.            Water

¼ c.            Sherry Vinegar (Xerés / Jerez)

1/8 tsp.       Wondra superfine flour

                  Sea Salt & White Pepper

                  Butcher’s twine

Technique:

-Preheat oven to 425˚F

-Remove giblets from duck cavity and rinse the duck in cold water & pat dry.

-To truss & score the duck:  Arrange duck breast-side up with legs facing you.

oCut a 4-foot piece of butcher’s string and starting in the center of the string, tie the bottom of the legs together in figure eights then knot.

oLay two sides of the string over the thighs and wings, then (holding the string) flip the bird towards you so it’s now breast side down.

oTurn bird back over, breast side up, legs away.

oWith your sharpest knife, gently drag the blade across the skin diagonally downwards, taking care not to cut all the way through the skin.  Repeat every inch.

oThe incisions may open up a little during cooking but you do not want to pierce the breast meat.

-Wash and dry the turnips and plums.  Trim down turnip stems, remove skin with a peeler, and soak in cold water to clean away any extra dirt. 

-Season shallots, plums and turnips with EVO, salt and pepper.

-Set duck on a rack in a roasting pan and arrange garnish around bottom of the pan.

-The duck will be roasted in a circular manner, similar to a rotisserie, so begin by placing duck on the rack, breast side down and add to the 425˚F oven, on the center rack for 15 minutes.

-Switch the duck onto its side, baste with juices and rotate garnish.  Return to oven for 15 minutes.

-Repeat again on the other side for 15 minutes.

-Check the garnish to see if they are tender; the plums’ skins will start to wrinkle and should be ready first; when tender, remove and hold warm above the oven.

-Rotate the duck once more so it is breast-side up and baste.  Cook for an additional 30 minutes (legs facing oven door), checking coloration frequently.

oIf the skin begins to color too much, add a piece of foil loosely over the breasts.

-Check the temperature of the thigh, when it reaches 155-160˚F, turn off the oven, crack the door and allow the duck to rest in the oven for 15-20 minutes.

Sauce:

-Heat a small pan on high, adding a small spoon of rendered duck fat, then the neck bone / gizzards.  Allow them to brown, removing any fat.

-Add the honey and cook with gizzards for 1-2 minutes, then deglaze with sherry vinegar. 

-Add water and simmer gently for 4-5 minutes, taking care not to over-reduce.

oAdd a pinch of lavender flowers for more floral flavor

-Add any extra duck juices that settle while resting, then sprinkle the Wondra flour in and whisk together.

-Strain the sauce and brush 1-2 Tbsp. over the duck’s skin, serving the rest on the side.

-Serve immediately.