Rolled roast of duck with rosemary
This is a very simple way to prepare duck — providing you have a good butcher who can roll the roast for you. If not, you will have to roll it yourself, but it’s such a great dish that it’s worth the effort. The duck may be served hot, with its roasting juices as a sauce, or cold, as shown above, with Dijon mustard or mayonnaise.
2 large duck fillets
1 clove garlic
1 branch rosemary
1 tbsp. olive oil
salt and freshly ground black pepper
The roast is composed of two duck fillets rolled together and tied with white kitchen string. If you are rolling it yourself, begin by removing the skin with a very sharp knife. Set one fillet on top of the other. Position the skin around the rim of the fillets to cover the edge where they meet. Tie the fillets together: run the string lengthwise around the skin and knot it, and again lengthwise around the top and bottom of the roast. Then tie concentric circles of string around the fillets as shown in the photo at right.
Place your rolled roast on a board for easy handling. Peel the garlic, slice it in half lengthwise and cut each half into lengthwise strips. Using a sharp knife, make vertical incisions in the top of the roast at regular intervals and insert one garlic strip in each incision. Cut the rosemary branch into three or four pieces and insert them under the string on top of the roast.
Preheat the oven to gas mark 7 (400 F, 210 C).
Use the olive oil to coat both the baking pan and the top of the duck. Place the duck in the baking pan and, when the oven is hot, roast for 30 minutes.
After removing the roast from the oven, allow it to sit for 5 minutes before slicing. Place the slices in a serving dish, removing the string as you go. Season with salt and pepper. Serves 4.
If you are serving your duck hot, pour the juices over the sliced meat. If there’s a lot of fat in the pan, pour that off, add a little water, stir and reheat. For a woodsy flavor, add a tablespoon of crème de cassis. If serving cold, take the duck out of the fridge at least 15 minutes before serving. Serve as is, or with Dijon mustard or homemade mayonnaise.
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