Duck Roasted in Salt
This roasting method also works well with a four-pound chicken; adjust the cooking time to about one and a half hours.
- 1 cup orange marmalade
- 2 fresh thyme
- 1 tablespoon freshly grated ginger
- 2 tablespoons whole pink peppercorns, lightly crushed
- 1 (5-pound) duck
- Freshly ground pepper
- 1 medium onion, peeled and roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 1 celery, roughly chopped
- 1 one-inch piece ginger, peeled and cut into 1/4-inch-thick rounds
- 4 fresh thyme
- 1 whole bay leaf
- 1 fresh rosemary
- 3 whole cinnamon sticks
- 5 pounds coarse salt
In a small saucepan, warm the marmalade over medium heat until liquefied. Remove the pan from heat, and pass the liquid through a fine sieve set over a small bowl. Stir in the thyme, grated ginger, and pink peppercorns; set the glaze aside.
Heat oven to 400º. Rinse duck inside and out under cold running water; pat dry. Season cavity with pepper, and stuff with onion, carrot, celery, ginger rounds, thyme, bay leaf, rosemary, and 1 cinnamon stick. Using kitchen twine and a trussing needle, sew cavity closed and tie the legs together.
Pour one-third of the salt into a Dutch oven slightly larger than the duck. Place the duck on the salt, and brush duck generously with the glaze. Place the remaining 2 cinnamon sticks on top of the salt. Cover the duck completely with the remaining salt.
Roast duck until a meat thermometer inserted into thickest part of thigh registers 165º, about 2 hours 15 minutes.
Remove pot from oven; stand 30 minutes to cool. Carefully invert pot onto a large cutting board. Break salt away from duck; brush off any excess salt. Remove skin. Transfer duck to a cutting board, carve, and serve.
SourceMartha Stewart Living, February 1999