Roasted Indiana Duckling Recipe

Prepare and season

Preheat oven to 425°F (220°C). Pat the duckling dry inside and out with paper towels. Using a sharp knife, score the skin in a crosshatch pattern over the breast and legs, taking care not to cut into the meat. Rub the softened butter and olive oil over the skin. Season inside and out with kosher salt and freshly ground black pepper. Place thyme sprigs and smashed garlic into the cavity.

Roast

Place the duckling breast-side up on a wire rack set in a roasting pan to allow fat to render. Roast at 425°F (220°C) for 15 minutes to crisp the skin, then reduce oven temperature to 375°F (190°C). Continue roasting for an additional 50–65 minutes (total roast time ~65–80 minutes) or until the internal temperature reaches 160°F (71°C) in the thickest part of the thigh. Every 20 minutes, carefully spoon off excess fat from the pan (reserve fat for another use) to prevent smoking.

Rest and carve

Remove the duckling from the oven and tent loosely with foil. Let rest for 15 minutes to allow juices to redistribute and carryover cooking to finish to about 165°F (74°C). Carve into portions (breasts and legs) and keep warm while preparing finishing sauce and sides.

Preheat and prepare dish

Lower oven to 375°F (190°C) if not already at temperature for potatoes. Butter a 9x9-inch (or similar) baking dish and set aside.

Make béchamel-style sauce

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add minced shallot and sauté 1–2 minutes until softened but not browned. Stir in 2 tablespoons flour and cook 1 minute to form a roux. Gradually whisk in whole milk and heavy cream until smooth. Add bay leaf and simmer gently for 3–5 minutes until slightly thickened. Remove bay leaf, season with salt, black pepper, and freshly grated nutmeg. Stir in half the Gruyère and half the Parmesan until melted and incorporated. Keep warm.

Assemble and bake

Layer a single, even layer of sliced potatoes in the prepared dish, slightly overlapping. Spoon a thin amount of the cheese sauce to moisten the layer. Repeat layers until potatoes are used, reserving about 1/4 cup sauce for the top. Pour remaining sauce evenly over the assembled potatoes, sprinkle remaining Gruyère and Parmesan on top. Cover tightly with foil and bake in 375°F (190°C) oven for 40 minutes. Remove foil and bake an additional 20–25 minutes until potatoes are tender when pierced and top is golden and bubbling. Let rest 10 minutes before serving.

While potatoes bake and duck rests, prepare asparagus. Bring a medium pot of salted water to a boil. Add trimmed asparagus and blanch 1–2 minutes until bright green and just tender (time depends on thickness). Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a large skillet over medium heat, melt 1 tablespoon butter. Add blanched asparagus and sauté 1 minute to reheat. Add honey and lemon juice, toss to coat and cook 30–60 seconds until glaze is shiny and just coats asparagus. Season with salt and pepper to taste. Keep warm.

In a small saucepan combine diced peaches, granulated sugar, and white wine vinegar. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until peaches break down slightly and mixture thickens, about 8–10 minutes.

Remove from heat and stir in Dijon mustard and yellow mustard seeds. Season with salt and red pepper flakes if using. Let cool to room temperature; flavors will meld and mixture will thicken further. Transfer to a bowl and refrigerate if making ahead. Serve at room temperature alongside carved duck.

While duck rests, make the sauce in a small skillet. Add 1 tablespoon butter over medium heat and sauté the minced shallot until translucent, about 2–3 minutes (do not brown). Pour in dry white wine and deglaze the pan, scraping up any browned bits; simmer until reduced by half, about 2–3 minutes.

Add duck or chicken stock and crushed caraway seeds; bring to a gentle simmer and reduce until slightly saucy, about 6–8 minutes. Remove from heat and whisk in cold cubed butter, one piece at a time, to emulsify and thicken the sauce. Stir in 2 tablespoons heavy cream to round out the texture. Season with salt and black pepper to taste. Keep warm and spoon over carved duck when serving.