The Silver Palate Cookbook by Julee Rosso & Sheilalukins

Author:Julee Rosso & Sheilalukins
Language: eng
Format: epub
Publisher: Workman Publishing Company, Inc.
Published: 1979-06-16T16:00:00+00:00

DUCK WITH FORTY CLOVES OF GARLIC

Garlic lovers as well as those who are not so sure will be surprised at the mellow sweetness a long, slow baking imparts to these 40 garlic cloves. The duck is perfumed with the heady aroma, and the sauce, finished with sherry vinegar and Cassis, is sweetly tart and nutty. The perfect accompaniments are wild rice, Chestnut and Potato Purée (page 239), and your best Bordeaux.

1 duck, with giblets (4½ to 5 pounds), fresh or thoroughly defrosted

Salt and freshly ground black pepper, to taste

40 large garlic cloves, unpeeled

2 tablespoons vegetable oil

1 cup finely chopped yellow onions

2 carrots, peeled and finely diced

1½ cups Chicken Stock (page 416) or canned chicken broth

1 teaspoon dried thyme

3 parsley sprigs

1 bay leaf

2 tablespoons sherry vinegar

1 tablespoon Crème de Cassis (black currant liqueur)

8 tablespoons (1 stick) unsalted butter, chilled

Chopped fresh parsley, for garnish

1. Remove the neck and giblets from the duck; save the liver for another use. Chop the neck, heart, and gizzard. Cut off the wing tips. Remove all possible fat from the duck’s cavity and prick the skin all over with a fork. Salt the inside and outside of the duck and set it in a shallow baking pan just large enough to hold it comfortably. Select 6 of the largest garlic cloves and stuff them into the duck. Arrange the rest of the garlic around the duck. Set aside.

2. Heat the vegetable oil in a small saucepan over medium-low heat, add the chopped giblets and wing tips, and brown over high heat. Season with salt and pepper, reduce the heat to low, and add the onions and carrots. Cover and cook until the vegetables are tender and lightly colored, about 20 minutes.

3. Add the chicken stock, thyme, parsley, and bay leaf, season with salt and pepper, and bring to a boil. Reduce the heat, partially cover, and simmer while the duck roasts.

4. Preheat the oven to 450°F.

5. Set the pan on the center rack of the oven. After 15 minutes turn the temperature down to 375°F and roast the bird for another 35 minutes for medium rare; 5 to 10 minutes more for juicy and still slightly pink. (We do not recommend cooking duck “well done.”) Transfer the duck to a platter, cover with aluminum foil, and keep warm.

6. Strain the broth, discard the solids, and measure the broth. You should have ½ cup. If you have less, don’t worry. If you have more, return it to the saucepan and cook briskly for 5 minutes or so to reduce it.

7. Lift the garlic cloves from the cooking fat with a slotted spoon and squeeze them from their skins. Puree them in a food processor or force them through a food mill fitted with a medium disc.

8. When the broth is properly reduced, add the vinegar and Cassis, bring to a boil, and reduce the mixture by one third. Whisk in the garlic purée and remove the pan from the heat.

9. Cut the chilled butter into 10 pieces and

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