Mayhaw-Veneered Duck

Name: Mayhaw-Veneered Duck
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 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

Serves
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.

Ingredients

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

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Instructions

Step 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.

Step 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.

Step 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.

Step 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.

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.
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.
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.
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.