Ingredients

6 fresh bay laurel leaves, or 2 dried

1/4 cup fresh rosemary leaves

2 tablespoons fresh English thyme leaves

4 teaspoons juniper berries

Thinly sliced zest of 1/2 orange (removed with a zester)

2 teaspoons salt

2 teaspoons freshly ground black pepper

• 2 whole 5-pound ducks, Peking or Muscovy

Stock

• 2 tablespoons vegetable oil
• 1 small onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 rib celery, coarsely, chopped
• 6 3-inch sprigs fresh English thyme
• 2 bay laurel leaves,fresh or dried

Sauce

• 2 cups full-bodied red wine, such as Cabernet Sauvignon or Merlot
• 1 medium shallot, finely chopped (about 1/3 cup)
• 1 cup dried tart cherries (see Note)
• 2 tablespoons finely chopped fresh sage
• 1 teaspoon finely chopped fresh English thyme
• 2 teaspoons balsamic vinegar
• Salt and freshly ground black pepper

Description

When The Weather Turns Chilly, A Dinner Of Perfectly Cooked Duck, With Crispy Skin, Rosy Succulent Meat, And A Balanced Fruity Sauce, Is...

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