Roast Duck with Cognac and Apples

RECIPE CREATED FOR OVAL DUTCH OVEN
TIME: 6 hours, plus overnight curing
SERVING SIZE: 4-6

RECIPE NOTES

This showstopping duck recipe, from Chef Angie Mar of Les Trois Che Vaux, is a stunning centerpiece for any special occasion. And the method is straightforward, with an overnight cure and a low and slow roast in a Dutch Oven, followed by a hotter roast to darken the skin. If you’re feeling confident in your knife skills, carve the duck tableside to show off the gorgeous mahogany coloring. Just don’t forget to save the carcass – Chef Angie says it makes an amazing soup base for future recipes.

INSTRUCTIONS

Place the granulated sugar, brown sugar, kosher salt and smoked salt in a large mixing bowl and combine to make the cure mix. Remove the neck from the duck and save for another use. Discard the giblets.

Add the duck to the mixing bowl and rub the cure all over the duck, inside and out, using all of the mix. Cover the bowl with plastic wrap and cure in the refrigerator overnight.

Preheat oven to 225°F. Remove the duck from the refrigerator and allow to come to room temperature, about 1 hour. Do not rinse the duck.

Stuff the duck with the thyme and truss with butcher’s twine. Place the trussed duck in a large oval Dutch Oven and arrange the apples alongside. Place the lid on the Dutch Oven and place in the preheated oven. Roast the duck undisturbed until it has a deep, cherrywood color, about 4 hours. Remove from the oven and let rest 20 minutes.

Stuff the duck with the thyme and truss with butcher’s twine. Place the trussed duck in a large oval Dutch Oven and arrange the apples alongside. Place the lid on the Dutch Oven and place in the preheated oven. Roast the duck undisturbed until it has a deep, cherrywood color, about 4 hours. Remove from the oven and let rest 20 minutes.

Preheat oven to 375°F. Remove the lid and place the duck back in the oven. Cook uncovered until it darkens to a mahogany color, about 20 minutes longer.

To serve, transfer the duck to a cutting board and break down. Slice off the legs and wings, and then the breasts, which can be sliced into individual pieces. Arrange on a serving platter and spoon apples around the duck.