Duck With Forty Cloves Of Garlic
|Duck||5 Pound (1 Piece, Use Fresh Or Thoroughly Defrosted)|
|Freshly ground black pepper||To Taste|
|Vegetable oil||2 Tablespoon|
|Finely chopped onions||1 Cup (16 tbs) (Use Yellow Ones)|
|Carrots||2 , peeled and finely diced|
|Chicken stock/Canned chicken broth||1 1⁄2 Cup (24 tbs)|
|Dried thyme||1 Teaspoon|
|Garlic cloves||40 Large|
|Sherry vinegar||2 Tablespoon|
|Creme de cassis||1 Tablespoon (Also Called Black Currant Liqueur)|
|Sweet butter||8 Tablespoon, chilled (About 1 Stick)|
|Chopped parsley||1 Tablespoon (Used For Garnishing)|
Remove neck and giblets from the duck; save the liver for another use.
Chop neck, heart and gizzard.
Cut off wing tips.
Remove all possible fat from the duck's cavity and prick the skin all over with a fork.
Salt the inside and outside of the duck and set it in a shallow baking pan just large enough to hold it comfortably.
Heat the vegetable oil in a small saucepan, add chopped giblets and wing tips, and brown over high heat.
Season with salt and pepper, reduce heat, and add the onions and carrots.
Cover and cook until vegetables are tender and lightly colored, about 20 minutes.
Add the chicken stock, thyme, parsley and bay leaf, season with salt and pepper, and bring to a boil.
Reduce heat, partially cover, and simmer while the duck roasts.
Preheat oven to 450Â°F.
Separate the heads of garlic into cloves, discarding the papery skin from the heads; do not peel the cloves.
Select about 6 of the largest cloves and stuff them into the duck.
Arrange the rest of the garlic around the duck.
Set the pan on the middle level of the oven.
After 15 minutes turn the temperature down to 375Â°F.
and roast the bird for another 35 minutes for medium rare; 5 to 10 minutes more for juicy and still slightly pink.
We do not recommend cooking duck well done.
Transfer duck to a platter, cover with foil, and keep warm.
Strain the broth, discard the solids, and measure the broth.
You should have 1/2 cup.
If you have less, don t worry.
If you have more, return it to the saucepan and cook briskly for 5 minutes or so to reduce it.
Lift the garlic cloves from the cooking fat with a slotted spoon and force them through the medium disc of a food mill.
Reserve the pureed garlic and discard the skins.
When the broth is properly reduced, add the vinegar and cassis, bring to a boil, and reduce the mixture by one third.
Whisk in the garlic puree and remove the pan from the heat.
Cut the chilled butter into 10 pieces and whisk the butter, piece by piece, into the hot sauce, always adding another piece of butter before the previous one is entirely absorbed.
The sauce will begin to look creamy and thicken slightly.
Cover the saucepan and set it in a warm (not hot) place.
Carve the duck into 4 serving pieces and divide them between 2 warmed plates.
Add the accompaniments you have chosen.
Spoon some of the sauce over the duck, and transfer the rest to a sauceboat.
Retrieve the garlic cloves remaining inside the carcass and use them to garnish the sauced duck.
Sprinkle with parsley.