ROAST DUCK WITH CRACKLINGS

SERVES 3 or 4

This is, without a doubt, the best recipe I have ever had for duck. It comes from a Julia Child cookbook. A few ingredients have been altered to my tastes. Although there are several stages to preparation and a lot of time involved, it is much easier than it appears. The roasting and carving can be done well ahead of time since everything gets a second heating. The final cooking methods for the legs and breast provide a pleasant variation in tastes and textures. So, if you have never tried to make duck, or if you have and are looking for a different method, try this. I'm sure you will like it. "Bon appetit".

INGREDIENTS

1 4 to 5 pound duck

1 tbsp. olive oil

1 medium carrot, roughly chopped

1 medium onion, roughly chopped

Pinch of rubbed sage

Pinch of dried thyme

1 bayleaf

Salt to taste

1/2 cup Dijon-style mustard

1 cup fresh breadcrumbs

2 tbsp reserved duck fat or butter

1 tbsp minced shallots or green onions

Freshly ground pepper to taste

1/4 cup red wine

Initial Preparation: Chop off wing tips of duck. Brown with the neck, gizard and vegetables in the 1 tbsp of oil in saucepan. Add enough water to cover and salt to taste. Simmer about 1 hour or until tender. Drain and degrease broth; reserve for later use. Meanwhile, sever the wing and thigh joints of duck to loosen them. This will make carving easier. Also, remove the wishbone. Remove any noticeable fat from the cavity openings. Sprinkle inside with sage, thyme, and salt. Add the bayleaf. Prick tiny holes into skin of duck, being careful not to penetrate meat. Truss the duck to pull wings and legs against body.

Intitial Roasting: Preheat oven to 350° F. Place duck breast up on rack in shallow roasting pan. Roast until breast meat is springy to the touch, about 30-35 minutes. (Remember, all of the meat will undergo another stage of cooking, so thoroughly done is not necessary at this point. The breast meat should be rosy and the second joints will be rare.) Remove duck from oven. Peel off skin from breast and thighs. Cut skin into about 1/4-inch strips. Remove leg and thigh sections and separate. Peel off additional skin and remove any visible fat. Brush legs and thighs with mustard. Roll in breadcrumbs and place in a baking dish. Drizzle with melted duck fat or butter. Carve breast meat into fairly thin slices. (Can be done ahead and refrigerated until final roasting.)

Final Cooking: Preheat oven to 400° F. Place skin strips into a baking dish. Put strips and baking dish with legs and thighs into oven. Roast until strips are brown and crispy and legs are tender, about 25 minutes. Remove cracklings with slotted spoon to drain on paper towel. Sprinkle lightly with salt and pepper. Keep both dishes warm in turned-off oven. Meanwhile, sauté the shallots or green onions in a lightly oiled frying pan. Add the breast slices; season with salt and pepper. Add the wine and reserved duck stock. Bring to a simmer and cook until the meat is hot but still rosy. Remove meat; quickly reduce the pan juices until syrupy.

To Serve: Arrange legs, thighs and cracklings on platter. Place breast slices either on same or another platter; pour reduced juices over breast meat. Serve immediately. See Valentine's Day Menu for excellent accompaniments.

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