DUCK WITH GREEN PEPPERCORNS
The Silver Spoon, Phaidon Press
• 3 tablespoons butter
• 1 onion, thinly sliced
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1 fresh flat-leaf parsley sprig
• 1 fresh thyme, sprig
• 4½-pound duck
• 1 tablespoon green bell peppercorns
• 3/4 cup dry white wine
• 1½ cups Chicken Stock
• 1 small red bell pepper, halved seeded and chopped
• salt and pepper
Preheat the oven to 425°F.
Heat 2 tablespoons of the butter in a roasting pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. Add the carrot, celery, parsley and thyme.
Rub the skin of the duck with salt and pepper, put three of the peppercorns, the remaining butter and a pinch of salt inside the cavity and truss with kitchen string.
Place in the roasting pan with the vegetables. Cover the pan with foil, transfer to the oven and cook for 15 minutes.
Remove the duck from the oven and lower the temperature to 375°F.
Pour the wine over the duck and cook over medium heat until it has evaporated.
Add the stock and bring to a boil, then re-cover the roasting pan and return it to the oven for 45 minutes.
If it seems to be drying out, add a little more stock.
Do not switch off the oven, but remove the duck from the roasting pan and strain the cooking juices into a bowl.
Stir in 5 tablespoons boiling water, pour back into the roasting pan and cook over medium heat until slightly reduced.
Add the red bell pepper and remaining peppercorns.
Return the duck to the roasting pan and roast in the oven for a further 15 minutes.
Carve the duck, place on a warm serving dish and spoon the sauce over it.