7 Day Dry-aged Liberty Duck* Recipe

Rinse the duck briefly under cold water and pat dry with paper towels.

In a bowl, mix kosher salt, granulated sugar, pepper, dried thyme, and crushed juniper berries.

Massage the dry cure all over the outside and inside cavity of the duck to ensure even coverage.

Place the duck on a rack set over a rimmed tray in the refrigerator, uncovered, for 7 days to dry-brine and age. Turn the duck daily to promote even exposure.

On day 7, remove from fridge and lightly brush or rinse off excess coarse salt if needed. Pat dry thoroughly and let sit at room temperature for 30-60 minutes.

Optionally, re-season lightly with a pinch of salt and thyme and leave the duck uncovered on the rack for 1 hour to form a pellicle.

Preheat the oven to 425°F (220°C). Using a sharp knife, score the duck skin in a diamond pattern without cutting into the meat to help render fat.

Stuff the cavity with smashed garlic cloves and a few thyme sprigs.

Season the outside with sea salt and black pepper.

Place the duck on a rack in a roasting pan. Roast at 425°F for 25-30 minutes to start fat rendering and skin crisping.

Reduce oven temperature to 350°F (175°C). Continue roasting for 90-110 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part. Baste with duck fat or stock every 20-30 minutes.

Remove from oven and rest the duck 15-20 minutes, tented loosely with foil, before carving.