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Don’t  get me wrong!
I do love a rare duck breast with crisp skin . But, that is definitely not the end of all great duck dishes. Of course it is so much easier to cut off the breast’s and saute them separate, leaving the center rare and declaring that a master piece and the fine art of cooking. Then cut off the legs and braise them until tender. Wow, how difficult is that !   I have enjoyed both these dishes often ( If ! properly done. More often than not, some “chef’s” are able to even screw that up) . But, in my humble opinion,  nothing can beat a whole roast duck, legs and breast perfectly tender and juicy, full of flavor. Maybe it takes a bit more knowledge, experience and feeling to accomplish, but a successful result is certainly worth the extra effort.
This duck was beautifully tasty, juicy and tender, with a great skin, served with its own, red wine  fortified jus.  Any other preparation will surely come in second place, way behind this beauty 🙂
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Ingredient’s :

Duck, whole, marinated for two days with merlot, soy sauce, sriracha, granulated garlic
Merlot,  substitue with wine of your preference
Kosher salt,
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Method :

Turn duck in it’s marinade often, so as to evenly marinade on all sides, inside and out. After two day’s remove from marinade and pat dry. Season with kosher salt, inside and out. Set on a rack in a roasting pan  above the remaning marinade and red wine. Cook for 30 min at 420F.Turn heat to 275 F and cook, loosely covered with aluminium foil, for 4,5 hours. Remove foil, turn heat back up to 400F and roast for another 30 min or until skin is crisp and golden. Strain the jus, serve apart. Accompany with starch and vegetables, or do as I did – eat the whole thing at once and just have some bread with it to dunk in the jus.

Bon Appetit !   Life is Good !
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