Mayhaw-Veneered Duck
SERVES 2
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
1 3- to 5-lb. duck, fat removed
1 tbsp. minced fresh tarragon
1 tbsp. minced fresh rosemary
1 tbsp. minced fresh thyme
Salt and freshly ground black pepper
2 tbsp. olive oil
1/2 cup mayhaw jelly
1/2 cup demi-glace
1. Preheat oven to 375°. Rinse duck and pat dry with paper towels. Rub tarragon, rosemary, thyme, and salt and pepper to taste all over duck and inside its cavity.
2. Heat oil in a large skillet over medium-high heat until just smoking, then sear duck on all sides until skin is deep brown, about 5 minutes per side. Transfer duck to a rack set over a roasting pan.
3. Melt jelly in a small saucepan over medium heat until syrupy, then remove from heat. Brush duck liberally with jelly, then roast in oven, brushing several times with more jelly, until cooked through, about 1 hour. Remove from oven; set aside for 15 minutes. Brush duck several times more with jelly as it rests.
4. Return saucepan with remaining jelly to medium-high heat, add demi-glace, and boil until slightly thickened, about 5 minutes. Carve duck and serve with sauce. Garnish with curly endive, if you like.
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