Bistro-Style Slow-Roasted Duck | Oregonian Recipes

Ingredients

• 5 1/2- to 6-pound Pekin (Long Island) duck
• Kosher salt and ground black pepper
• 1 tablespoon vegetable oil
• 1 small yellow onion, finely chopped
• 1 small carrot, coarsely chopped
• 2 cloves garlic, smashed with the side of a knife
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 1 stalk celery, coarsely chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 3 cups low-sodium chicken broth
• 2 tablespoons all-purpose flour
• 2 tablespoons drained bottled green peppercorns, packed in brine
• 1 tablespoon Dijon mustard