Crispy Salt & Garlic Pepper Ducks
- Preparation : 30 minutes
- Cooking : 125 minutes
- Portions : 6-8
- 2 whole Brome Lake ducks, ready to cook, weight approximately 2.5 kg (5.5 lbs) each
- 6 garlic cloves, quartered
- 8 whole medium garlic cloves, unpeeled
- 1 medium onion, quartered
- 2 medium carrots, quartered
- Fresh sprigs of thyme
- Sea salt (specialty salt if possible)
- Specialty peppercorns (black, green or white) crushed using a mortar and pestle
- Granulated garlic
- Olive oil spray
Preparation time: 30 minutes
Cooking time: 125 minutes
Minimum waiting time: 2 days
Advance preparation: 4 days, with last minute cooking
Rinse the ducks well and dry with paper towel, then place them on a large baking sheet or large roasting pan.
Make a dozen small cuts at various spots on each duck and insert a piece of garlic into each one. Divide the remaining garlic pieces between both cavities. Also place the whole garlic cloves, onion quarters, carrot pieces and several sprigs of thyme in each of the two cavities and refrigerate the ducks for 24-48 hours, uncovered.
Remove the ducks from the refrigerator and season generously with sea salt, ground pepper and granulated garlic. Spray each of the ducks with the oil and then season once again with the three seasonings. Refrigerate the ducks again for 24-48 hours, depending on the time available. Remove the ducks from the refrigerator 30 minutes before cooking.
Preheat the oven to 190° C (375° F). Place the ducks on the lower rack of the oven, then cook for approximately 2 hours. The ducks are ready when the thighs can be easily removed and, after cutting into the joint, the juices run clear. The internal temperature should reach 82 ° C (180 ° F). Finish cooking under the grill at low temperature for about 5 minutes if desired to obtain a crispier skin.
Remove the ducks from the oven and set aside for 20 minutes loosely covered with a large sheet of aluminum foil. Carve the ducks into pieces, placing the pieces on a large serving dish. Serve directly to the table with the cooking juices, which have been deglazed and fat removed. Serve with basmati and raisin rice.
Recipe developed by Nicolas Vallée, professional chef