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1
Preheat the oven to 450 degrees.
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2
Use a sharp knife to remove any excess fat from the duck.
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3
Remove the neck, cut in half and place in a shallow roasting pan.
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4
Remove the wings, being careful not to cut into the breast.
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5
Place the wings in the roasting pan.
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6
Cut along one side of the ridge of the breastbone, then scrape the knife against the side of the breastbone, gently freeing one half of the breast from the cavity.
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7
Repeat on the other side.
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8
Remove as much fat as possible from the meat and discard the fat.
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9
Remove the loose, sinewy flap of meat from the underside of both breast pieces.
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10
Set aside.
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11
Blend the salt and pepper and rub the mixture into the skin side of the breasts.
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12
Cover and refrigerate.
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13
Remove the duck legs and use the back of the knife to break up the carcass.
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14
Add the carcass to the roasting pan and roast in the oven along with the neck and wings for 20 to 25 minutes, turning frequently until evenly browned.
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15
Put the browned duck parts, onion, leek, carrots, peppercorns and bouquet garni -- and enough water to cover, about 6 quarts -- in a stockpot over low heat.
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16
Bring to a boil and reduce the heat to a simmer.
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17
Add the legs, the flaps of meat from the breast and the mushrooms, cover partially and simmer for 4 hours to get about 2 1/2 to 3 quarts.
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18
Skim any foam as it rises to the top.
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19
Strain the broth and discard the solids.
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20
Strain again through a fine sieve or a large strainer lined with cheesecloth.
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21
Cool and then refrigerate overnight to chill completely.
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22
Skim and discard the fat.
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23
Prepare the spicy poached apples.
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24
They can be kept at room temperature for up to 2 hours.
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25
An hour before serving, begin making the sauce.
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26
Put the duck broth in a saucepan over medium heat and cook until it has reduced to 1 1/4 cups, about 35 minutes.
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27
(Freeze the remaining broth to make soup.)
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28
Add the leek or onion and simmer for 5 minutes.
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29
Add the carrot, remove from heat and set aside for 15 minutes.
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30
Heat a heavy skillet over medium-high heat until it is hot, but not smoking.
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31
Lay the breasts skin side down, and cook until brown, about 4 to 5 minutes.
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32
Turn them over and cook until done, about 3 to 5 minutes, depending on the thickness of the breasts.
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33
Pour out the fat as it accumulates in the pan.
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34
Remove the breasts to a tray, cover loosely with foil and allow to rest for at least 5 minutes and up to 15 minutes before slicing.
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35
Five minutes before you are ready to serve the duck, return the sauce to the heat and bring it to a simmer.
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36
Add the peppers and set aside for 3 minutes.
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37
Steam the spinach until just wilted and drain well.
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38
Use a sharp knife to slice the duck breasts thinly.
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39
Lay out 4 warmed plates.
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40
Place a mound of steamed spinach in the center of each plate and fan the duck slices around the spinach.
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41
Spoon the sauce over the meat, garnish with the spiced apples and serve.
