Ingredients
Spice Rub:
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1 ½ tablespoons kosher salt
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2 teaspoons ground black pepper, or more to taste
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2 teaspoons dried thyme
Seasoning Mixture (Potpourri):
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12 cloves garlic
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1 bunch fresh thyme sprigs
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1 orange, zested into thin strips
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6 (1/4-inch-thick) slices fresh ginger
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3 bay leaves
Duck:
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1 whole duck
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2 tablespoons unsalted butter, softened
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1 tablespoon brandy (such as Armagnac)
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2 teaspoons chopped fresh parsley
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1 teaspoon chopped fresh chives
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1/2 teaspoon Dijon mustard
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1 pinch cayenne pepper
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salt and ground black pepper to taste
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1/2 teaspoon grated orange zest
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2 teaspoons fresh thyme leaves, or to taste
Directions
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Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.
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Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.
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Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.
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Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.
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Pick meat from the bones and place into a bowl.
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Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.
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Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.
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Nutrition Facts (per serving)
| 125 | Calories |
| 9g | Fat |
| 6g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 125 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 4g | 18% |
| Cholesterol 25mg | 8% |
| Sodium 544mg | 24% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 5g | 10% |
| Vitamin C 4mg | 5% |
| Calcium 22mg | 2% |
| Iron 1mg | 7% |
| Potassium 175mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
