Baked Duck with Tomato and Herbs

Name: Baked Duck with Tomato and Herbs
Yield: Serves 6-8
Cuisine: French
Ingredients: 2 thyme sprigs; 2 marjoram sprigs; salt and freshly ground black pepper; salt and freshly ground black pepper; 6 garlic cloves, crushed; 3 onions, peeled and sliced; 2 tablespoons clarified butter; 2 onions, chopped; 2 bay leaves; ½ tablespoon chopped fresh marjoram leaves; 1 teaspoon fresh thyme leaves; 6 tomatoes, peeled and seeded; 90 g (3 oz) butter, melted; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 2 tablespoons red wine vinegar; 2 x 2 kg (4 lb) Peking or Barbary ducks; 2 x 2 kg (4 lb) Peking or Barbary ducks; 2 cups (125 g/4 oz) breadcrumbs; 2 golden shallots, chopped; 2 garlic cloves; 2 teaspoons chopped fresh marjoram leaves; 1 tablespoon chopped fresh parsley

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This dish is based on one that I had at the Restaurant de la Pyramide in Vienne, south of Lyons, in the mid-1970s. It has remained a favourite at home because it can be prepared well in advance and then heated just before dinner.

Ingredients

2 x 2 kg (4 lb) Peking or Barbary ducks
salt and freshly ground black pepper

Australian
Oceania
Europe
Australia
France
Vienne
Dinner
Main course
Mediterranean
Lyon

Method

Season the cavities of the ducks with salt and pepper and stuff with the herbs and onions. Season the outside of the ducks with salt and pepper and cut the skin with a sharp knife in a diamond pattern to a depth of 2 cm (¾ in.). Prick the skin around the base of the legs with the point of a knife or fork.

Melt the butter in a heavy baking pan and brown the ducks on all sides. Place them