The French Way of Roasting Duck

A Deliciously Elegant Recipe from the Old Country

Ingredients

1 whole duck (approximately 1.5 kg)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper
1 cup white wine
1 cup beer
1 onion, chopped
1 shallot, minced
1 garlic clove, crushed
1 bouquet garni (or substitute with fresh herbs)
1 bay leaf
1 thyme sprig
1 sprig rosemary

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Place the duck on a large roasting pan. Add olive oil to the pan.

Step 3: Season the duck with salt, paprika, and black pepper.

Step 4: Place the duck in the oven and roast for approximately 2 hours, or until the internal temperature reaches 70°C (158°F).

Step 5: Remove the duck from the oven and let it rest for 10 minutes before serving.

Step 6: Add the onion, shallot, garlic, bouquet garni, bay leaf, and thyme to the pan.

Step 7: Pour in the white wine and beer, then simmer for 30 minutes.

Step 8: Serve the roasted duck hot with a side of crusty bread.

Note: The cooking time may vary depending on the size of the duck and oven temperature. Always check the internal temperature with a meat thermometer.