Whole Roasted Duck
Duck tends to be more flavorful and fattier than your chicken and turkey mainstays and slowly roasting the duck brings out it’s deeper flavors. Thanks to its soft tannins and medium-bodied body, Merlot is an excellent match with duck! Chef Nic recommends roasted brussels sprouts, potatoes au gratin and winter salad greens for side dishes. Pair with PEJU Merlot.
1 large duck, whole
¼ cup sweet soy sauce
½ cup Hoisin Sauce
2 tbsp sambal sauce
¼ cup regular soy sauce
1 tbsp sesame oil
1 tbsp toasted sesame seeds
3 tbsp grated fresh ginger
3 tbsp olive oil
2 lbs seasonal wild mushrooms, cleaned (chanterelles, black trumpets or any other in season)
1 shallot, finely diced
3 springs of fresh thyme leaves
4 cups Merlot
½ cup beef demi-glace (get be found at any gourmet grocery store)
1 cup heavy cream
Salt & white pepper to taste
Combine all ingredients for Korean sauce in a small bowl, and reserve until needed.
Pre-heat oven to 275 degrees
Heat a medium-size saucepan over medium heat. Add mushrooms and sauté for 5 minutes.
Add shallots and thyme, continue to cook for 5 more minutes, stirring constantly.
Add Merlot and let reduce the wine by half.
Add demi-glace, stir well, and continue to cook for 5 more minutes.
Add heavy cream and continue to cook until it reaches a heavy consistency.
Season with salt and pepper to taste and reserve it until needed.
Pat dry the duck and place on a roasting pan.
Use a basting brush to lightly apply Korean glaze over the duck and place in the oven.
Roast the duck for 3 ½ to 4 hours, applying Korean glaze every 20 minutes until the duck is shiny and glossy.
Remove duck from the oven and let it rest for 20 minutes before serving.
Transfer the duck to a serving platter, spoon the mushroom-Merlot ragout around the duck or if you prefer, place in a bowl and serve the ragout on the side.
Notes: Great side dishes to accompany the duck are roasted brussels sprouts, potatoes au gratin and winter salad greens.