FOR THE DUCK:

  • 2 tablespoons minced lemon zest
  • 1 teaspoon minced thyme
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon kosher salt
  • 2 5lb Whole Ducks

FOR THE SAUCE:

  • 2 tablespoons olive oil or reserved duck fat
  • 2 shallots, sliced
  • 1 clove garlic, sliced
  • ½ jalapeno pepper, with seeds, finely chopped
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped rosemary
  • ¼ cup honey
  • ⅓ cup fresh lemon juice
  • 3 tablespoons potato starch
  • 2 cups veal stock or chicken broth

 

Prepare and season duck

In a small bowl, combine lemon zest, 1 teaspoon minced thyme, black pepper and salt. Spread the mixture all over the outside of the bird, top and bottom.

 

Roast Duck

Preheat oven to 300F. Heat a roasting pan in the oven for 10 minutes. Prick ducks all over with a fork so that fat can render out during roasting. Place the prepared ducks on a rack in the roasting pan and cook 1.5-2 hours, or until duck legs move freely when tugged and meat is tender. Flip ducks after an hour. Remove ducks from pan, and bring to room temperature. Quarter the ducks, trimming off any excess fat. If you like, reserve the fat for making the sauce.

Do ahead: At this point, you can cover and refrigerate for up to 24 hours.

 

Make the sauce

To prepare the sauce, place the roasting pan over medium-high heat, and add olive oil or reserved duck fat, shallots, garlic and jalapeno. Saute until softened, about 2 minutes. Add the thyme, sage and rosemary, and saute 1 minute more. Add honey and lemon juice. Make a paste of potato starch and 1 tablespoon water; add to pan. Add veal stock or chicken broth, and reduce until sauce lightly coats the back of a spoon, about 5 minutes.

Do ahead: Sauce may be cooled and refrigerated for up to 24 hours.

 

To serve

To serve, preheat oven to 450F. In a small pan over medium heat, reheat sauce. Heat an ovenproof skillet over high heat, and add duck pieces skin side down. Cook over high heat until skin begins to sizzle, about 1 minute. Reduce heat to low, and crisp duck skin 5 to 7 minutes. Cover with a lid or foil, and reheat in oven for 10 minutes. Serve pieces as is, or break down further: remove wings from breasts, and slice breasts into 1/2″ pieces; separate legs from thighs. Transfer to a warm platter, and serve with sauce.