*  Exported from  MasterCook  *

                             AROMATIC DUCK

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Chinese

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    Duckling
  2       ts           Peppercorns
  1       t            Thyme, whole dried
  2                    Bay leaf -- crumbled
  6                    Cloves
  1       tb           Kosher salt
  1       tb           Sugar, brown
  1       tb           Brandy
  1                    Garlic clove
  5                    Red cabbage leaves

 Cut off the wingtips from the duck and wrap them up with the giblets for
 making stock.  Pull out and discard any loose interior fat. Rinse the duck
 inside and out and pat dry, inside and out. Mix together in a spice mill or
 mortar the peppercorns, thyme, bay leaves, cloves and salt. Grind to a fine
 texture. Combine in a small dish with the brown sugar and brandy. Place the
 duck in a heavy plastic bag that fits snugly. Rub half the spice mixture
 inside the duck and the remaining half over the outside. Place the garlic
 in the duck's cavity. Close the bag tightly and refrigerate 24 hours,
 rubbing the surface and squeezing in the spices occasionally. Remove the
 duck from the bag and gently pat it dry. Set it on a cake rack over a plate
 and return it, uncovered, to the refrigerator for another 24 hours or so,
 turning it once. Pat the duck to dry it thoroughly (if not already dry) and
 let it come to room temperature (at least two hours). Preheat the oven to
 300. Using a large needle and white cotton thread, sew closed the neck and
 tail openings.  Place the duck on its side on a rack set in a roasting pan.
 Roast the duck for 45 minutes. With the needle, prick the fatty parts on
 the upper side; do not prick deeply enough to pierce the flesh. Grab the
 duck by the legs and turn it over onto the other side. Increase the oven
 temperature to 350 and roast 30 minutes. Price the fatty parts on the
 upturned side and then turn the duck onto its breast. Increase the heat to
 400 and roast about 30 minutes longer, or until the duck is deeply browned
 and most of the fat has melted away. Remove from the oven and let cool 1 to
 3 hours before serving. To serve: Using a heavy cleaver or poultry shears,
 cut through flesh and bone of the duck carefully to make about 12 to 14
 serving pieces, keeping the skin neatly intact on each piece. Spread the
 cabbage leaves over a platter, shallow basket or wooden bowl and arrange
 the duck on them. If the duck is to be served hot, arrange the cut pieces
 in a pan in a single layer, cut side down, and roast in a preheated 350
 oven 15 minutes.
                                  --- Food & Wine magazine



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