Roast Duck Flambé with Cherry Jus and Potatoes Lyonnaise Image

Roast Duck Flambé with Cherry Jus and Potatoes Lyonnaise

Behind The Dish - "New York"

Ingredients

Duck

  • 1 whole duck
  • 1/4 cup sugar
  • 4 tablespoons salt
  • 4 tablespoons smoked salt
  • 1/4 tsp pink curing salt
  • Thyme
  • Cognac

Cherry Jus

  • Dried Bing Cherries
  • Duck Jus
  • Salt
  • Sugar
  • Black Pepper

Potatoes Lyonnaise

  • 2 pounds fingerling potatoes
  • Onions
  • one bunch thyme
  • duck fat
  • kosher salt
  • Fresh Herbs
  • Pepper
  • Parsley

To Assemble

  • Roasted Duck Flambé
  • Cherry Jus
  • Potatoes Lyonnaise
  • Cognac

Steps

Duck

  1. Mix sugar, salt, smoked salt and curing salt together
  2. Rub duck, inside and out with sugar and salt mixture
  3. Place the duck in the refrigerator for five days
  4. Remove duck from the refrigerator
  5. Cold Smoke it with Cherry Wood
  6. Preheat oven to 300 degrees
  7. Stuff duck with one bunch of thyme
  8. Truss duck tightly with twine
  9. Roast duck for 2 hours
  10. Raise temperature to 350 for an additional 20 minutes, or until juices run clear
  11. Remove duck from the oven
  12. Reserve rendered duck fat for potatoes
  13. Rest duck for 30 minutes then slice and serve

Cherry Jus

  1. Reduced duck jus
  2. Add Cherries
  3. Add Salt, Sugar and Black Pepper
  4. Cook until Cherries are rehydrated

Potatoes Lyonnaise

  1. In a stock pot, boil potatoes with salt and thyme until tender
  2. Drain and reserve potatoes
  3. Heat a sauté pan with reserved duck fat
  4. Smash potatoes gently until flat
  5. Sauté potatoes in rendered duck fat with the onions and season with salt pepper and herbs until golden brown
  6. Finish with chopped parsley

To Assemble

  1. Douse the duck with Cognac at the table
  2. Set Cognac on fire
  3. Carve duck in the kitchen
  4. Place duck on plate
  5. Sauce duck with cherry jus
  6. Add potatoes in a bowl
  7. Serve