-
1
Make a brine: In a 4-quart kettle combine brine ingredients and bring to a simmer, covered. Simmer mixture, stirring occasionally, until salt is just dissoved and remove pan from heat. Cool brine to room temperature.
-
2
With poultry shears or a sharp knife, cut off wing tips and, if necessary, backbone of duck and discard. Trim excess fat from duck pieces, reserving it for rendered duck fat if desired. In a large saucepan combine duck and brine and marinate duck, covered and chilled, at least 8 hours and up to 1 day.
-
3
Cut carrots in 2-inch pieces. Halve onion and stud 1 half with clove. Trim shallots. Chop leeks. Wrap herbs in cheesecloth and tie into a bundle with kitchen string.
-
4
Remove duck from brine and discard brine. Rinse duck well under cold running water and with a fork pierce skin all over to allow fat to drain. In cleaned large saucepan combine duck with vegetables and cheesecloth bundle. Add enough water to cover duck by 1 inch and bring to a boil over moderately high heat. Simmer suck, uncovered, adding more water as necessary to keep duck immersed, 1 1/2-2 hours, or until tender.
-
5
Remove duck from liquid and discard liquid, vegetables, and cheesecloth bundle. Pat duck dry and cool completely. Duck may be prepared up to this point one day ahead and cooled completely before being chilled, covered. Bring duck to room temperature before proceeding.
-
6
In a 12-inch nonstick skillet, heat 1 Tbs fat or oil over moderately; high heat until hot but not smoking an brown duck, skin sides down, until golden, about 3 minutes. Turn duck and cook 1 minute more. (Alternatively, broil duck, skin sides up, in a shallow roasting pan about 4 inches from heat until golden brown). Let duck stand 10 minutes.
-
7
Transfer duck to platter and with a slotted spoon arrange French Green Lentils (see separate recipe) around it.
