Roasted Fraser Valley Duck Recipe
kale jaegerwurst, sweet onion, jus gras
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Ingredients
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Duck and Marinade
Kale and Jaegerwurst
Jus Gras
Method
Duck Preparation
- 1
Marinate the Duck
In a small bowl, mix salt, black pepper, minced garlic, and fresh thyme with olive oil. Rub this mixture all over the duck, inside and out. Let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- 2
Roast the Duck
Preheat your oven to 375°F (190°C). Place the duck on a rack in a roasting pan and roast for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy. Baste the duck with its drippings halfway through the cooking time.
Kale and Jaegerwurst Preparation
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced sweet onion and sauté until translucent. Add the sliced jaegerwurst and cook until browned. Stir in the chopped kale and chicken broth, cooking until the kale is wilted and tender.
Jus Gras Preparation
- 4
Make the Sauce
In a saucepan, combine the duck drippings, red wine, and chicken broth. Bring to a simmer and reduce by half. Whisk in butter and fresh thyme before serving.
Plating
- 5
Serve the Dish
Carve the roasted duck and serve it alongside the sautéed kale and jaegerwurst. Drizzle the jus gras over the duck before serving.