Duck with Crimson Mustard

Name: Duck with Crimson Mustard
Cuisine: French
Ingredients: ¾ cup dried sour cherries; 24 kumquats; 1¼ cups port of your choice; 2 dozen fresh or frozen loose raspberries; 2 dozen fresh or frozen loose raspberries; 1 tablespoon sweet yellow mustard or more, to your personal taste; 1 tablespoon firmly packed brown sugar (optional), or to taste; Salt; Pepper from the mill; One 5-pound duck; Bouquet garni of sprigs fresh rosemary, thyme, and savory and 1 Turkish bay leaf; Bouquet garni of sprigs fresh rosemary, thyme, and savory and 1 Turkish bay leaf; Bouquet garni of sprigs fresh rosemary, thyme, and savory and 1 Turkish bay leaf; Bouquet garni of sprigs fresh rosemary, thyme, and savory and 1 Turkish bay leaf; Bouquet garni of sprigs fresh rosemary, thyme, and savory and 1 Turkish bay leaf; 10 pounds kosher salt; 1 tablespoon olive oil; 3 heads escarole, coarsely chopped

Preparation info

FFR—
4 to 6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

If you wish to serve six to eight, simply double the recipe using two identical pots and setting one on the upper rack and one on the lower rack of the oven. To prepare two ducks at once you would need a large rectangular restaurant-size roasting pan. The cherry condiment needs overnight steeping.

Ingredients

¾ cup dried sour cherries
24 kumquats
1¼ cups port

Europe
France
Main course
Gluten-free

Method

Chop the cherries coarsely. Peel the skins from 12 of the kumquats and chop the skins. Discard the pulp. Place the skins and cherries in a bowl. Bring the port to a boil and reduce to ¾ cup. Pour over the cherries and the skins of the 12 kumquats and let macerate overnight. The next day, crush the raspberries and push the pulp through a fine-meshed strainer into the cherry mixture. Add the must