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Categories:
thyme ground allspice garlic black pepper red pepper onion powder light brown sugar kosher salt carrots garlic onion chicken unsalted butter parsley
Viewed: 24 - Published at: 2 years agoIngredients
- One 4 1/2- to 5-pound Pekin duck
- 3 tablespoons dried thyme leaves
- 2 tablespoons ground allspice
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
- 2 teaspoons crushed red pepper
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar
- Kosher salt
- 2 carrots, chopped
- 1 head of garlic, halved crosswise
- 1 onion, chopped
- 2 cups chicken stock or low-sodium broth
- 1 tablespoon unsalted butter
- 1 tablespoon chopped parsley
Method
- Gently prick the duck skin all over with a sharp paring knife (without piercing the meat) and place it on a rack set in the sink.
- Bring a small pot of water to a boil.
- Slowly pour the water all over the duck to render some of the fat; tilt the duck to drain the cavity.
- Transfer the rack with the duck to a baking sheet; pat the duck dry with paper towels.
- In a small bowl, combine the thyme, allspice, garlic powder, black pepper, crushed red pepper, onion powder and sugar.
- Rub the spice mix inside the cavity and all over the duck.
- Refrigerate uncovered for 1 to 2 days.
- Preheat the oven to 300.
- Season the duck with salt and stuff the cavity with half of the carrots and garlic.
- Transfer the duck to a rack (preferably V-shaped) set in a roasting pan and add the onion, chicken stock and the remaining carrots and garlic to the pan.
- Roast the duck for about 1 hour, until lightly golden and an instant-read thermometer inserted in the thickest part of the thigh registers 140.
- Increase the oven temperature to 450 and roast for 15 minutes longer, until the skin is deep golden and crispy and an instant-read thermometer inserted in the thickest part of the thigh registers 160.
- Let the duck rest for 20 minutes.
- Tilt the duck to release the juices into the roasting pan, then strain the pan juices into a medium saucepan and degrease with a spoon.
- Bring to a boil.
- Whisk in the butter and simmer for 5 minutes, until slightly thickened.
- Stir in the parsley and season with salt and pepper.
- Carve the duck and serve with the pan sauce.
