Duck Duo with Exotic Spices
- Preparation : 30 minutes
- Cooking : 160 minutes
- Portions : 6
- 1 Brome Lake duck, about 2.5-3 kg (5½ - 6½ lbs)
- 2 Brome Lake duck legs
- Sea salt and white pepper
- Granulated garlic
- Exotic spiced butter (see Accompaniment)
Preheat the oven to 165° C (325° F). Thoroughly wash the duck and legs, then trim the excess skin and fat at each end. Dry as well as possible with paper towels, then place the duck in a large, shallow pan.
Make several small incisions in the duck skin and gently insert a few pieces of the exotic spiced butter using a spoon. Do the same with the legs. Season the duck and the legs with salt and pepper and dab some of the exotic butter on top of the duck. Put the duck in the oven and bake for 20 minutes.
Remove the duck from the oven and add the legs, dabbed with some of the exotic butter, as well as large chunks of vegetables of your choice (potatoes, turnips, Brussels sprouts, sweet potatoes, etc.). Continue cooking for another 2 hours 20 minutes.
The duck is ready when the legs can be easily removed and the juice that is released when the leg joint is pierced runs clear. The internal temperature should be 82° C (180° F). Remove the duck from the oven and let rest, covered loosely with aluminum foil, for 15 minutes.
Cut the duck and legs into pieces and serve immediately with the roasted vegetables and deglazed cooking juices and the rest of the exotic butter.
Exotic spiced butter
- 115 g (1/4 lb) softened butter
- 3 ml (1/2 tsp) Chinese five-spice powder
- 3 ml (1/2 tsp) ground cardamom
- 1 ml (1/4 tsp) allspice
- 3 ml (1/2 tsp) ground nutmeg
- Salt and black pepper
Place all ingredients in a small, flat-bottomed bowl and season with salt and pepper.
Mix butter with a small fork until well blended. Form into a log on a sheet of parchment paper, roll and refrigerate.
Recipe developed by Nicolas Vallée, professional chef