Duck Two Ways, Fast and Slow

Name: Duck Two Ways, Fast and Slow
Yield: serves 2 to 4
Ingredients: One 4- to 5-pound duck; 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 1 tablespoon fresh rosemary, plus 2 or 3 sprigs; 1 tablespoon fresh thyme, plus 2 or 3 sprigs; 1 cup dry red wine; 2 tablespoons balsamic vinegar; 1 bunch small carrots; 4 shallots; 2 garlic cloves, smashed; 1 to 2 cups low-sodium chicken broth; 2 bay leaves

December 14, 2011

The wonderful contrast between buttery, almost confited duck legs and crispy, skillet-fried breast is worth the little bit of extra effort this dish requires. Add a bottle of Syrah or Pinot Noir and a few easy sides, like a simple green salad and Buttermilk Mashed Creamers (page 238), and you’ve got the makings of an elegant dinner party.

Recipe notes

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