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1
In a small bowl, combine lemon zest, 1 teaspoon minced thyme, black pepper and salt.
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2
Using your fingers, loosen the skins of the ducks over the breastbones, legs and thighs.
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3
Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh.
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4
Tie legs together with kitchen twine.
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5
Preheat oven to 425 degrees.
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6
Heat a roasting pan in the oven for 10 minutes.
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7
Place the prepared ducks on a rack in the roasting pan and cook 1 hour 10 minutes.
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8
Remove ducks from pan, and bring to room temperature.
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9
Quarter the ducks, trimming off any excess fat.
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10
Cover, and refrigerate for up to 24 hours.
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11
To prepare the sauce, place the roasting pan over medium-high heat, and add butter, shallots, garlic and jalapeno.
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12
Saute until softened, about 2 minutes.
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13
Add the thyme, sage and rosemary, and saute 1 minute more.
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14
Add honey and lemon juice.
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15
Make a paste of flour and 1 tablespoon water; add to pan.
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16
Add veal stock or chicken broth, and reduce until sauce lightly coats the back of a spoon, about 5 minutes.
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17
Sauce may be cooled and refrigerated for up to 24 hours.
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18
To serve, preheat oven to 450 degrees.
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19
In a small pan over medium heat, reheat sauce.
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20
Heat an ovenproof skillet over high heat, and add duck pieces skin side down.
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21
Cook over high heat until skin begins to sizzle, about 1 minute.
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22
Reduce heat to low, and crisp duck skin 5 to 7 minutes.
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23
Cover with a lid or foil, and reheat in oven for 10 minutes.
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24
Transfer to a warm platter, and serve with sauce.
