CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE

CRISPY ROAST DUCK WITH MUSTARD AND GREEN PEPPERCORN SAUCE image

Categories Duck

Number Of Ingredients 17

Ingredients

2 (5-pound) Long Island (Peking) Ducks
Kosher salt and fresh ground black pepper
2 tablespoons vegetable oil
2 small onions, coarsely chopped
2 small carrots, coasely chopped
4 garlic cloves, smashed
1 cup dry red wine
2 small celery ribs, coarsely chopped
4 fresh thyme sprigs or 1 teaspoon dried
1 teaspoon black peppercorns
1 bay leaf broken in half
2 tablespoons tomato paste
2 quart chicken stock
3 tablespoons flour
3 tablespoons unsalted butter, softened
4 tablespoons bottled green peppercorns, drained
2 tablespoons dijon mustard

Steps:

Preheat oven to 450. Reserve neck and giblets of ducks. Cut wings off ducks and reserve. Rinse ducks under cold running water and pat dry. Using tip of sharp knife, prick ducks all over, pierce just skin, not flesh. Season duck with S&P. Place on rack in shallow roasting pan and roast until browned and crisp, 1-1/4 hours. Remove at 30 minute intervals, drain off fat, and again prick the skin. While roasting, rinse neck, giblets, and wings, pat dry. Cut wings and neck into several pieces. Heat oil in large saucepan over medium-high heat. Add neck, giblets, wings. Cook, stirring often, until golden brown, 8 to 10 minutes. Reduce heat to medium, add onion, carrot, and garlic. Cook until lightly browned and softened, 5 to 8 minutes. Increase heat to medium-high and pour in wine. Bring to boil, stirring to pick up any browned bits on bottom. Boil until almost all of liquid has evaporated. Add celery, thyme, black peppercorns, bay leaf, tomato paste, stock. Reduce heat to medium and simmer, skimming off any scum, until ducks are ready to come out of oven. When ducks are done, transfer to carving board, cover loosely with foil, and let rest for 15 to 20 minutes. While ducks are resting, strain stock and discard solids. Measure liquid. If less than 2 cups, add water to measure this amount. If there is more than 2 cups, return to the saucepan and boil until reduced to this amount. Bring liquid back to a simmer over medium-high heat. Combine flour and butter in a small heatproof bowl and use a fork to work into a smooth paste. Add a little of the stock to the paste and whisk until smooth. Pour flour mixture into saucepan and simmer, whisking, until slightly thickened, 2 - 3 minutes. Stir in green peppercorns. Remove pan from the heat, stir in mustard and season with S&P. Cut ducks into serving pieces. Spoon small amount of sauce over duck. Serve warm with remaining sauce on side.