Whole Rohan Duckling Recipe
Prepared with thomcord grape and fermented cherry a’jus, broken down tableside.
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Ingredients
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Duckling
Thomcord Grape and Fermented Cherry A'jus
Method
Preparing the Duckling
- 1
Seasoning the Duckling
Preheat your oven to 375°F (190°C). Rinse the Whole Rohan Duckling under cold water and pat it dry with paper towels. Season the duckling generously inside and out with salt and black pepper.
- 2
Searing the Duckling
In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once hot, carefully place the duckling breast-side down and sear for about 5-7 minutes until the skin is golden brown. Turn the duckling to sear the back for another 5 minutes.
- 3
Roasting the Duckling
Transfer the skillet to the preheated oven and roast the duckling for about 1 hour or until the internal temperature reaches 165°F (74°C). Baste the duckling with its own juices halfway through cooking.
- 4
Resting the Duckling
Once cooked, remove the duckling from the oven and allow it to rest for at least 15 minutes before carving.
Making the A'jus
- 5
Preparing the A'jus
In a saucepan, combine the Thomcord grapes, fermented cherries, and chicken broth. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes until the grapes start to burst.
- 6
- 7
Finishing the A'jus
Strain the mixture through a fine mesh sieve into another saucepan. Discard the solids. Whisk in the butter until melted and the sauce is smooth. Adjust seasoning with salt and pepper to taste.
Serving
- 8
Carving and Serving
Carve the duckling tableside into portions. Serve with the Thomcord grape and fermented cherry a'jus poured over the top.