Ingredients
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon crushed juniper berries
- 1 teaspoon nutmeg
- 5 bay leaves
- 1 5- to 7-pound duck, rinsed and dried
- Salt and freshly ground black pepper
- 1 cup dry white wine
- Sweet watermelon-rind pickles
4 servings
Preparation
- In a small bowl, combine rosemary, sage, juniper berries, nutmeg and bay leaves. Crush herbs together until mixed and broken into small pieces.
- Sprinkle duck with salt and pepper to taste. Place on a platter and rub well, inside and out, with herb mixture. Cover and refrigerate for 48 hours.
- Heat oven to 350 degrees. Roast duck for 20 minutes a pound (2 hours for a 6-pound duck). Transfer duck to a platter, cover and keep warm. Remove any burned pieces from roasting pan, and place pan over a medium flame. Add wine, and stir to deglaze pan. Pour wine sauce into a heat-proof measuring cup and allow it to settle, then pour off and discard most of the fat.
- To serve, cut duck into serving pieces. Arrange on a warm platter, and pour wine sauce on top. Serve hot, with watermelon-rind pickles passed separately.
Dining and Cooking