SALT DUCK RECIPES

Steps:

• Buy the duck 3-4 days in advance of cooking. If the duck is purchased four days in advance, place in the refrigerator to begin the thaw. On the morning of the next day, remove the product packaging and place the duck in a tin foil baking pan. Wipe the duck with a paper towel. Then rub an ounce of the salt over the entire surface of the duck, top and bottom, and return the duck to the refrigerator. Repeat the salt process with another ounce of salt in the evening. Follow the same salting steps again the next day using two ounces in the morning and two in the evening. On the day the duck is to be cooked, preheat the oven to 350F. Remove the giblets from the inside of the duck and wash the duck in cold water inside and out, rinsing off all the salt. Pat the duck dry with a paper towel and place inside of a casserole dish. Fill the casserole dish with water and cover with a lid. Next boil a medium-sized pot of water on the stove. Once boiling pour the boiling water into a large roasting pan. Place the casserole dish into the roasting pan with the hot water and place it in the oven. Bake the duck for 2 to 2-1/2 hours or until a meat thermometer reads that it is done. Once done, remove the duck from the oven and the casserole dish from the roasting pan. Use extreme caution as the water will contain grease and be extremely hot. Increase the oven?s temperature to 450F. Using a strong set of tongs, remove the duck from the casserole and place on a rack set in the roasting pan (leaving the water and grease in the roaster). Return the roasting pan with the duck to the oven for another 20-30 minutes or until the skin is crispy and golden. Serve the duck with Laver and Orange Sauce or with a Cabernet Beurre Blanc .

Steps:

• In a small saucepan, warm marmalade over medium heat until liquified. Remove the pan from heat, and pass the liquid through a fine sieve set over a small bowl. Stir in 4 sprigs of thyme, grated ginger, and pink peppercorns; set the glaze aside.
• Preheat oven to 400 degrees. Rinse duck inside and out under cold running water; pat dry. Season cavity with pepper, and stuff with onion, carrot, celery, ginger rounds, remaining 2 sprigs thyme, bay leaf, rosemary, and 1 cinnamon stick. Using kitchen twine and a trussing needle, sew cavity closed, and tie the legs together.
• Pour 1/3 of the salt into a Dutch oven slightly larger than the duck. Place duck on salt, and brush duck generously with the glaze. Place the remaining 2 cinnamon sticks on top of the salt. Cover duck completely with remaining salt.
• Roast duck until a meat thermometer inserted into thickest part of thigh registers 165 degrees, about 2 hours 15 minutes.
• Remove the pot from the oven; let it stand 30 minutes to cool. Carefully invert the pot onto a large cutting board. Break salt away from duck; brush off any excess salt. Remove skin. Transfer duck to a cutting board, carve, and serve.