Alpine-style Roasted Duck with Herb-infused Gravy

Ingredients

In this Alpine adaptation of Peking Duck, the traditional Chinese flavors are replaced with Alpine herbs and spices. The duck is marinated in a blend of thyme, rosemary, and sage, which are commonly used in Alpine cuisine. The cooking technique remains similar, with the duck being roasted to achieve a crispy skin. However, the dish is served with an herb-infused gravy instead of the traditional hoisin sauce. We alse have the original recipe for Peking Duck, so you can check it out.

• 1 whole duck (2 kg / 4.4 lbs) 1 whole duck (2 kg / 4.4 lbs)
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 4 sprigs of fresh rosemary 4 sprigs of fresh rosemary
• 4 sprigs of fresh sage 4 sprigs of fresh sage
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the minced garlic, olive oil, salt, and pepper.
4. 4.
   Rub the garlic mixture all over the duck, ensuring it is evenly coated.
5. 5.
   Stuff the cavity of the duck with the fresh thyme, rosemary, and sage sprigs.
6. 6.
   Place the duck on a roasting rack in a roasting pan.
7. 7.
   Roast the duck in the preheated oven for approximately 2 hours, or until the skin is crispy and golden brown.
8. 8.
   While the duck is roasting, prepare the herb-infused gravy. In a saucepan, heat the chicken broth over medium heat.
9. 9.
   Add the remaining sprigs of thyme, rosemary, and sage to the broth and let it simmer for 15 minutes to infuse the flavors.
10. 10.
    In a separate bowl, whisk together the flour and a small amount of cold water to create a slurry.
11. 11.
    Slowly pour the slurry into the simmering broth, whisking continuously until the gravy thickens.
12. 12.
    Remove the duck from the oven and let it rest for 10 minutes before carving.
13. 13.
    Serve the roasted duck with the herb-infused gravy on the side.

Treat your ingredients with care...

• Duck — Ensure the duck is thoroughly rinsed and patted dry to remove any excess moisture, as this will help achieve a crispy skin.
• Fresh herbs — Use fresh herbs for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To enhance the flavor, you can marinate the duck overnight in the herb mixture before roasting.
• Basting the duck with its own juices every 30 minutes during roasting will result in a more succulent and flavorful meat.
• For a crispier skin, increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.

Serving advice

Serve the Alpine-style Roasted Duck as the centerpiece of a festive meal. Accompany it with traditional Alpine side dishes like roasted potatoes, braised cabbage, and steamed vegetables.

Presentation advice

Present the roasted duck on a large platter, garnished with fresh sprigs of thyme, rosemary, and sage. Pour the herb-infused gravy into a gravy boat and place it alongside the duck.