Duck with Forty Cloves of Garlic

Name: Duck with Forty Cloves of Garlic
Ingredients: 1½ cups Chicken Stock or canned chicken broth; 2 carrots, peeled and finely diced; 1 teaspoon dried thyme; 1½ cups Chicken Stock or canned chicken broth; 1 bay leaf; 3 parsley sprigs; 1 tablespoon Crème de Cassis (black currant liqueur); 2 tablespoons sherry vinegar; 8 tablespoons (1 stick) unsalted butter, chilled; 1 tablespoon Crème de Cassis (black currant liqueur); Chopped fresh parsley, for garnish; 1 cup finely chopped yellow onions; 2 tablespoons vegetable oil; 40 large garlic cloves, unpeeled; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 duck, with giblets (4½ to 5 pounds), fresh or thoroughly defrosted

Preparation info

2
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Garlic lovers as well as those who are not so sure will be surprised at the mellow sweetness a long, slow baking imparts to these 40 garlic cloves. The duck is perfumed with the heady aroma, and the sauce, finished with sherry vinegar and Cassis, is sweetly tart and nutty. The perfect accompaniments are wild rice, Chestnut and Potato Purée, and your best Bordeaux.

Ingredients

Main course
Gluten-free

Ingredients

Method