Duck with Forty Cloves of Garlic
Ned cannot take credit for inventing this recipe. credit has to go to The Silver Palate Cookbook. But it was just made for garlic lovers like Ned. Actually the garlic gets very mellow as it bakes, so it is not at all overpowering. Once we actually cooked eight ducks with 320 cloves of garlic.
Ingredients
1 duck, 4 1/2 to 5 pounds, fresh or thoroughly defrosted
salt and pepper to taste
2 tbsp vegetable oil
1 cup finely chopped onions
2 carrots, peeled and finely diced
1 1/2 cups canned chicken broth
1 tsp dried thyme
3 parsley sprigs
1 bay leaf
40 large garlic cloves
2 tbsp sherry vinegar
1 tbsp Creme de Cassis
8 tbsp sweet butter, chilled
chopped parsley for garnish
Instructions
Remove neck and giblets from duck. 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. Heat the oil in a small saucepan, add chopped giblets and wing tips and brown over high heat. Reduce heat, and add onions and carrots. Cover and cook until vegetables are tender. Add the chicken broth, thyme, parsley and bay leaf, season with salt and pepper, and bring to a boil. Preheat oven to 450 degrees. Separate the heads of garlic into cloves. Stuff some inside the duck and arrange the rest around it. Set the pan on the middle level of the oven. After 15 minutes turn down to 375 degrees and roast for another 40-45 minutes until juicy and still slightly pink.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.