Bistro-Style Slow-Roasted Duck | Oregonian Recipes
Roasting a duck is no more complicated than cooking a whole turkey, and I think it tastes far better.
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Cooking tools:
- Roasting rack
- Roasting pan
- Oven
- Stove
- Saucepan
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
- Paper towel
- Serving platter
Ingredients
- 5 1/2- to 6-pound Pekin (Long Island) duck
- Kosher salt
- 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
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