I miss being able to buy duck parts; legs, breast, gizzards. Roasting a whole fowl, other than chicken, seems a little over the top unless it’s a holiday. In France I probably ate duck weekly in some form or other but mostly duck breast 😀
Anyhow. I found a frozen duckling at some store and rubbed it with herbs and olive oil. Too bad I had to use dried herbs but it’s still snowing and cold here, so nothing’s growing except for one hardy sprig of rosemary.
I poked the duckling all over with a cooking fork, cut up some carrots, onions and celery, stuffed some into the cavity with a bay leaf and boiled the rest of the vegetables with the duckling giblets to make the gravy broth.
After 1 1/2 hours, I poured off and reserved the duck fat and added some vegetables to the bottom of the pan to roast with the duckling for the last hour.
In the meantime, I sauteed some pancetta with brussel sprouts that we ate while waiting for the main event 😉
The duckling didn’t NEED gravy but my husband likes gravy and I don’t mind making it.
Herb Roasted Duckling with Gravy
1 5-6 lb duckling
1 tsp salt
1/2 tsp black pepper
1 tbsp dried thyme leaves
1 tbsp dried sage
1 tbsp rosemary
1 1/2 tbsp olive oil
2 onions, cut into eighths
5 carrots, each cut into 4-5 pieces
3 celery stalks, cut into 4-5 pieces
2 bay leaves
5 cups water
1 large onion, quartered
4 carrots, cut into 4-5 pieces
3 stalks celery, cut into 4-5 pieces
1 lb fingerling potatoes
Salt and pepper
4 tbsp flour
Remove giblets from the duck cavity and place in a stockpot. Set aside. Mix the salt, pepper, thyme, sage, rosemary and olive oil together, then rub the duck inside and out with this mixture. Place half the onions, carrots, celery and bay leaves inside the duck cavity. Seal both ends of the duck with turkey lacer needles, tie the drumsticks together, place on a rack in a roasting pan in a preheated 350 F oven for 1 1/2 hours.
Put the remaining half of the vegetables in the stock pot with the giblets, add the water, some salt and pepper, then bring to a boil, lower to simmer and simmer until you have created a rich broth. Remove the solids and set aside.
Season the onion, carrots, celery and potatoes with the salt and pepper. Remove the duck from the oven, pour off the duck fat and reserve. Place the vegetables on the bottom of the roasting pan, replace the rack and put the duck on top. Return to the oven for 1 hour, stirring the vegetables after 30 minutes.
Heat 4 tablespoons of the reserved duck fat in a large skillet and stir in the 4 tablespoons of flour. Stir over medium heat until the flour has browned and cooked, then still stirring, slowly add 4 cups of the reserved broth to the skillet until the gravy is smooth and has thickened.