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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Duck / Number of Servings: 4 |
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Directions: Bring 3 cups water, 20 juniper berries, and pinch of salt to boil in large saucepan. Reduce heat to medium; cover and simmer 10 minutes. Set juniper broth aside. Preheat oven to 450F. Cut wing tips from duck; reserve. Sprinkle cavity of duck with salt and pepper. Place heart, liver, and gizzard in cavity, then
10 juniper berries, 4 thyme sprigs, and bay leaf. Tie legs together to
hold shape. Place duck, breast side up, in roasting pan. Add wing tips and
neck to pan. Pour 1 cup juniper broth over duck. Roast duck in center of
oven until beginning to brown, about 30 minutes.
Meanwhile, bring remaining juniper broth to boil. Add prunes; cover, reduce
heat to medium, and simmer until prunes are soft, about 5 minutes. Using
slotted spoon, transfer prunes to small bowl.
Tilt roasting pan; spoon off 1/2 cup fat from top of liquid. Pour 1/2 cup
prune poaching liquid over duck. Turn duck, breast side down. Pour 1/2 cup
prune poaching liquid over duck. Return to oven; roast 15 minutes. Turn
duck, breast side up. Arrange prunes around duck; spoon pan juices over
prunes. Drizzle vinegar over duck. Return to oven and roast duck until skin
is crisp and juices run clear when thigh is pierced, about 20 minutes longer. Transfer to cutting board, breast side down; let stand 20 minutes. Discard wing tips and neck. Using slotted spoon, transfer prunes to bowl. Pour pan juices into medium saucepan; spoon off fat. Add thyme sprig. Boil until juices are reduced to 1 1/4 cups and thickened slightly, stirring occasionally, about 8 minutes. Return prunes to juices to rewarm; season with salt and pepper. Turn duck, breast side up. Cut legs from duck. Cut off wings with some breast attached. Cut breasts from duck; thinly slice crosswise. Arrange duck on platter. Spoon juices with prunes over and serve.
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