Reserve De L'ermitage Recipe

Prepare and brine lightly

Pat the duck dry with paper towels. Using a small sharp knife, prick the skin all over (avoid piercing the meat) to help render fat. Rub the duck inside and out with 1 tablespoon kosher salt and 1 teaspoon black pepper. Place the crushed garlic, thyme sprigs and orange quarters inside the cavity. Add the wine and 1 tablespoon olive oil to a roasting pan and set the duck on a rack above the liquid. Refrigerate, uncovered, for at least 4 hours or preferably overnight for better flavor and skin drying.

Remove the duck from the refrigerator 30 minutes before roasting to bring closer to room temperature. Preheat oven to 200°C (400°F). Brush the skin with remaining olive oil and sprinkle remaining salt and pepper evenly over the skin.

Place the duck breast-side up on the rack with wine/juices in the pan to catch drippings. Roast at 200°C (400°F) for 20 minutes to start rendering the skin. After 20 minutes, reduce oven to 175°C (350°F) and continue roasting. Total roast time will be about 1 hour 20 minutes to 1 hour 40 minutes for a 5–6 lb duck—target an internal temperature of 74°C (165°F) in the thickest part of the thigh. Every 25–30 minutes, baste the duck lightly with pan juices and if the skin browns too quickly, tent loosely with foil.

For crispier skin: in the last 10 minutes of roasting, increase oven to 220°C (425°F) or use the broiler for 2–4 minutes, watching closely to avoid burning. Remove duck from oven and transfer to a cutting board; loosely tent with foil and allow to rest 15–20 minutes before carving to let juices redistribute.

While the duck roasts, make the reduction. In a medium saucepan over medium heat, warm 1 tablespoon olive oil and add minced shallots and garlic. Cook until softened and translucent, about 3–4 minutes, without browning.

Add the red wine and bring to a brisk simmer. Add bay leaf and thyme sprig. Reduce the wine by about two-thirds until the liquid has thickened and coats the back of a spoon (this takes roughly 18–25 minutes depending on heat and pan).

Add the duck or chicken stock and continue to simmer until sauce is reduced to about 300–350 ml and has a syrupy consistency (another 10–15 minutes). Taste and, if the sauce is too acidic, stir in up to 1 teaspoon sugar. Remove bay leaf and thyme sprig.

Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing to extract flavor. Over very low heat, whisk in the cold butter in small cubes until incorporated and glossy (monter au beurre). Stir in 1 teaspoon red wine vinegar to brighten, and season to taste with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Keep warm on the lowest heat until serving.

While the duck roasts, prepare the vegetables. Parboil the halved baby potatoes in salted water for 8–10 minutes until just tender. Drain and let steam dry.

In a large sauté pan over medium-high heat, heat 1 tablespoon olive oil and 25 g butter. Add parboiled potatoes cut-side down and cook without stirring for 6–8 minutes until golden and crisp. Toss gently to brown other sides and finish with salt, 1/2 teaspoon black pepper and chopped parsley. Keep warm.

In another pan, blanch carrots and haricots verts in boiling salted water for 2–3 minutes until bright and just tender. Immediately transfer to an ice bath to stop cooking, then drain. In a skillet over medium heat, melt remaining 25 g butter, add drained vegetables, a pinch of salt, lemon zest and a drizzle of olive oil. Sauté briefly (1–2 minutes) to glaze and heat through. Adjust seasoning.

Carve the rested duck into portions: breasts, legs (thigh + drumstick), and wings. Slice breast meat on the bias about 1 cm thick.

If using, warm the honey with 1 teaspoon of the red wine reduction and brush lightly over the duck pieces for a subtle glaze, then briefly return to a hot oven (180°C / 350°F) for 3–4 minutes to set.

To plate: spoon a generous smear of the warm red wine reduction on each plate. Arrange duck slices and legs atop the sauce. Place crisped baby potatoes and glazed vegetables alongside. Spoon additional sauce over the duck if desired. Garnish with microgreens or baby arugula and a few extra thyme leaves.

Serve immediately, passing any remaining sauce at the table.