2 2-inch x 4-inch (5 cm x 10 cm) slices of pork fat
1/4 cup (60 g) unsalted butter
1/4 cup (60 ml) oil
1/3 cup (60 g) shallots, finely chopped
3/4 cup (175 ml) dry white wine
1 1/4 cups (300 ml) Canabec duck stock
2 1/2 Tbsp (40 ml) butter, room temperature
4 small parsnips
4 small carrots
4 small parsley roots
1 Spanish onion, cut into quarters, or any other root vegetable
Instructions
Season the inside and outside of the duck with salt & pepper. Stuff with the vegetable mirepoix, bay leaves, thyme and juniper berries.
Truss and cover duck with pork fat.
Heat the butter and cooking oil, preferably in a cast iron dish.
Sear the duck in the oven at 450°F (225°C) for 10 minutes.
Remove the pork fat and return the duck to the oven at 400°F (200°C). The breasts are cooked when the juices run nearly clear when pricked with a fork. Note that the legs will not necessarily be cooked at this time, and will require additional cooking at a later point.
Remove the duck from the oven and cover with foil to keep warm on the stove.
Remove the excess cooking fat from the dish and add the shallots and white wine. Reduce on the stove and add the duck stock. Cook for a few minutes and add the butter.
While the duck is in oven, cook the root vegetables in salted water. Drain and add to the cooking juice for a few minutes. Season to taste and serve with roast duck.
