Roast Herbed Duck

Name: Roast Herbed Duck
Ingredients: 1 tablespoon dried rosemary; 1 tablespoon dried sage; 1 tablespoon crushed juniper berries; 1 teaspoon nutmeg; 5 bay leaves; 1 5- to 7-pound duck, rinsed and dried; Salt and freshly ground black pepper; 1 cup dry white wine; Sweet watermelon-rind pickles

9 ingredients

14 steps

Ingredients

1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon crushed juniper berries
1 teaspoon nutmeg
5 bay leaves
1 5- to 7-pound duck, rinsed and dried
Salt and freshly ground black pepper
1 cup dry white wine
Sweet watermelon-rind pickles

Directions

1

In a small bowl, combine rosemary, sage, juniper berries, nutmeg and bay leaves.
2

Crush herbs together until mixed and broken into small pieces.
3

Sprinkle duck with salt and pepper to taste.
4

Place on a platter and rub well, inside and out, with herb mixture.
5

Cover and refrigerate for 48 hours.
6

Heat oven to 350 degrees.
7

Roast duck for 20 minutes a pound (2 hours for a 6-pound duck).
8

Transfer duck to a platter, cover and keep warm.
9

Remove any burned pieces from roasting pan, and place pan over a medium flame.
10

Add wine, and stir to deglaze pan.
11

Pour wine sauce into a heat-proof measuring cup and allow it to settle, then pour off and discard most of the fat.
12

To serve, cut duck into serving pieces.
13

Arrange on a warm platter, and pour wine sauce on top.
14

Serve hot, with watermelon-rind pickles passed separately.