Name: Roast Duck Flambé with Cherry Jus and Potatoes Lyonnaise
Ingredients: 1 whole duck; 1/4 cup sugar; 4 tablespoons salt; 4 tablespoons smoked salt; 1/4 tsp pink curing salt; Thyme; Cognac; Dried Bing Cherries; Duck Jus; Salt; Sugar; Black Pepper; 2 pounds fingerling potatoes; Onions; One bunch thyme; Duck fat; Kosher salt; Fresh Herbs; Pepper; Parsley; Roasted Duck Flambé; Cherry Jus; Potatoes Lyonnaise; Cognac

Duck

Mix sugar, salt, smoked salt and curing salt together.

Rub duck, inside and out with sugar and salt mixture.

Place the duck in the refrigerator for five days.

Raise temperature to 350 for an additional 20 minutes, or until juices run clear.

Rest duck for 30 minutes then slice and serve.

Cherry Jus

Potatoes Lyonnaise

In a stock pot, boil potatoes with salt and thyme until tender.

Heat a sauté pan with reserved duck fat.

Sauté potatoes in rendered duck fat with the onions and season with salt pepper and herbs until golden brown.

To Assemble

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