Roast Duck with Juniper and Grappa
Serves 4
INGREDIENTS
- 225 g (8 oz) pancetta, diced
- 200 ml (7 fl oz) grappa
- 1 bunch sage leaves, picked and chopped
- 20g (3 tbsp) juniper berries, crushed
- 1 Pekin duck, deboned
- 200 ml (¾ cup) white wine
- salt and pepper
- canola or other neutral cooking oil
- 1 lemon, juice only
METHOD
Preheat oven to 205C (400F).
In a small bowl, combine pancetta, 175 ml (6 oz) of the grappa, and the sage and juniper. Set aside to steep. Remove drumsticks and wing flats from the duck (reserve for stock, if desired) and debone, leaving only the two drumette bones in place. Transfer duck to a work surface, skin-side down. Rub the flesh side with the wine, avoiding the skin as much as possible. Season flesh side with salt and pepper. Heat a large heavy-bottomed sauté pan or roasting dish over medium-low heat and lubricate with oil. Add the duck, skin-side down, and cook until the fat renders and the skin is bronzed and crisp — 10 to 15 minutes. Transfer duck to a work surface, skin-side up. Pour off ⅔ of the rendered fat from the pan (reserve for another purpose, if desired). Add the pancetta mixture to the pan and cook slowly over low heat for 30 seconds. Place the duck back in the pan, skin-side up. Transfer to the oven and cook for 20 minutes until the duck reaches an internal temperature of 50C (122F). Transfer duck to the countertop and let rest in the pan for 25 minutes. Transfer duck to a cutting board. Halve lengthwise and separate thighs from breasts. Slice each thinly, against the grain. Arrange slices on a platter. Bring pancetta mixture and drippings to a simmer on medium heat. Stir in lemon juice and remaining grappa. Spoon over the duck and serve.
