Roasted Duck with Thyme and Garlic

A deep brown skin, crackling under the teeth, with meat that remains pink and juicy. The smell of hot duck fat and herbs seared by the fire defines this Sunday classic.

• Prep time: 15 min
• Cook time: 65 min
• Difficulty: Medium
• Calories: 809
• Protein: 114 g
• Carbs: 6 g
• Fat: 27 g

Ingredients

• 1 piece Smoked duck breast ( whole and gutted )
• 4 piece Garlic ( unpeeled )
• 3 piece Thyme ( fresh sprigs )
• 1 pinch Gray sea salt ( for rubbing )
• 1 pinch Black pepper ground ( crushed )
• 150 ml Dry white wine ( for deglazing )
• 100 ml Chicken stock ( prepared or reconstituted )

Instructions

1. Skin preparation

   Using a sharp knife, score the duck skin in a diamond pattern without cutting into the meat. This allows the fat to render and the skin to become crispy.

2. Seasoning

   Vigorously rub the outside and inside with grey sea salt and black pepper. Slide the garlic cloves and thyme inside the cavity.

3. Roasting

   Place the duck in a roasting pan. Bake in a hot oven. Baste every 15 minutes with the fat accumulating at the bottom. The skin should brown evenly.

4. Resting the meat

   Remove the duck and let it rest on a rack, covered with foil, for 15 minutes. This allows the fibers to relax and the juices to redistribute.

5. Deglazing the sauce

   Degrease the roasting pan, add the white wine and scrape the caramelized juices from the bottom. Pour in the chicken stock and reduce until the sauce coats the back of a spoon.

Chef's tips

• Never pierce the meat with a fork, or you'll lose all the juices.
• The duck is cooked when the juices running from the thigh are perfectly clear.
• If the skin browns too quickly, cover loosely with foil.

Storage

Keep for 2 days in the fridge. Reheat gently covered to avoid drying out the meat.