Roasted Duck with Thyme and Garlic
Ingredients
- 1 pcSmoked duck breast (whole and gutted)
- 4 pcGarlic (unpeeled)
- 3 pcThyme (fresh sprigs)
- 1 pinchGray sea salt (for rubbing)
- 1 pinchBlack pepper ground (crushed)
- 150 mlDry white wine (for deglazing)
- 100 mlChicken stock (prepared or reconstituted)
Method
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.
- 1
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
Vigorously rub the outside and inside with grey sea salt and black pepper. Slide the garlic cloves and thyme inside the cavity.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat gently covered to avoid drying out the meat.
