Roast Herbed Duck

1. 1

   In a small bowl, combine rosemary, sage, juniper berries, nutmeg and bay leaves.

2. 2

   Crush herbs together until mixed and broken into small pieces.

3. 3

   Sprinkle duck with salt and pepper to taste.

4. 4

   Place on a platter and rub well, inside and out, with herb mixture.

5. 5

   Cover and refrigerate for 48 hours.

6. 6

   Heat oven to 350 degrees.

7. 7

   Roast duck for 20 minutes a pound (2 hours for a 6-pound duck).

8. 8

   Transfer duck to a platter, cover and keep warm.

9. 9

   Remove any burned pieces from roasting pan, and place pan over a medium flame.

10. 10

    Add wine, and stir to deglaze pan.

11. 11

    Pour wine sauce into a heat-proof measuring cup and allow it to settle, then pour off and discard most of the fat.

12. 12

    To serve, cut duck into serving pieces.

13. 13

    Arrange on a warm platter, and pour wine sauce on top.

14. 14

    Serve hot, with watermelon-rind pickles passed separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.