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From: seb@ahutb.UUCP
Newsgroups: net.cooks
Subject: Re: Roasting a duck
Message-ID: <636@ahutb.UUCP>
Date: Sun, 7-Apr-85 14:24:40 EST
Article-I.D.: ahutb.636
Posted: Sun Apr  7 14:24:40 1985
Date-Received: Fri, 12-Apr-85 03:59:16 EST
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Organization: AT&T Information Systems Labs, Holmdel NJ
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REFERENCES:  <568@daemon.UUCP>

From the Silver Palate Cookbook
I haven't tried it, but it sounds great.

Duck with Forty Cloves of Garlic

1 duck, 4.5 to 5 pounds, fresh or thoroughly defrosted
salt and pepper to taste
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
2 carrots, peeled and finely diced
1.5 cups chicken stock
1 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
40 large garlic cloves
2 tablespoons sherry vinegar
1 tablespoon Creme de Cassis(black currant liqueur)
8 tablespoons(1 stick) sweet butter, chilled
chopped parsley(garnish)

1. Remove neck and giblets from the duck; save the liver for
another use. 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 just large enough to hold it
comfortably. Set aside.
2. Heat the vegetable oil in a small saucepan, add chopped
giblets and wing tips, and brown over high heat. Season with
salt and pepper, reduce heat, and add the onions and carrots.
Cover and cook until vegetables are tender and lightly colored,
about 20 minutes.
3. Add the chicken stock, thyme, parsley, and bay leaf, season
with salt and pepper, and bring to a boil. Reduce heat, partially
cover, and simmer while duck roasts.
4. Preheat oven to 450F.
5. Separate the heads of garlic in cloves, discarding the
papery skin from the heads; do not peel the cloves. Select about
6 of the largest cloves and stuff them into the duck. Arrange the
rest of the garlic around the duck.
6. Set the pan on the middle level of the oven. After 15 minutes
turn the temperature down to 375F and roast the bird for another
35 minutes for medium rare; 5 to 10 minutes more for juicy and 
still slightly pink. We do not recommend cooking duck "well done."
Transfer duck to a platter, cover with foil, and keep warm.
7. Strain the broth, discard the solids, and measure the broth.
You should have 0.5 cup. If you have less, don't worry. If you
have more, return it to the saucepan and cook briskly for 5
minutes or so to reduce it.
8. Lift the garlic cloves from the cooking fat with a slotted spoon
and force them through the medium disc of a food mill. Reserve
the pureed garlic and discard the skins.
9. When the broth is properly reduced, add the vinegar and Cassis,
bring to a boil, and reduce the mixture by one third. Whisk in the
garlic puree and remove the pan from the heat.
10. Cut the chilled butter into 10 pieces and whisk the butter,
piece by piece, into the hot sauce, always adding another piece of
butter before the previous one is entirely absorbed. The sauce 
will begin to look creamy and thicken slightly. Cover the saucepan
and set it in a warm(not hot) place.
11. Carve the duck into 4 serving pieces and divide them between
2 warmed plates. Add the accompaniments you have chosen[they
recommend wild rice, and chestnut puree]. Spoon some of the sauce
over the duck, and transfer the rest to a sauceboat. Retrieve
the garlic cloves remaining inside the carcass and use them to 
garnish the sauced duck. Sprinkle with parsley. Serve immediately.

2 portions

Sharon Badian   ihnp4!hocsp!ahutb!seb