Juniper-Rubbed Roast Duck with Cherry Jus

foodandwine.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 (5- to 5 ½-pound) Pekin duck (aka Long Island duck), with giblets and neck

2 tablespoons plus 1 teaspoon dark brown sugar, divided

2 tablespoons plus ½ teaspoon kosher salt, divided

1 tablespoon juniper berries, finely crushed

1 medium-size yellow onion, quartered

1 small carrot, peeled and cut crosswise into 2-inch pieces

1 celery stalk, cut crosswise into 2-inch pieces

2 teaspoons vegetable oil

4 cups cold water, divided

4 bunches fresh thyme, divided

2 tablespoons kirsch (cherry brandy)

¾ cup frozen pitted tart cherries

3 tablespoons cold unsalted butter, cut into ½-inch pieces

Directions at foodandwine.com

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