Twice Cooked Duckling Provencal

TV 7 Morning Show May 6, 2005 

1 – 4 ½ -5lb. Duckling

1 tbsp. paprika

1 tbsp. ground black pepper

1 tbsp. granulated garlic

2 tbsp. salt 

If purchasing a frozen duckling, let thaw in refrigerator for at least three days. Remove neck and giblets from duckling.  Mix together seasonings and coat the outside of the duck evenly, using all of the mix.  Preheat the oven to 425 degrees.  Place duckling on a wire rack and place in a roasting pan.  Roast duckling for 50 minutes or until golden brown and juices run clear.  Quarter the duckling and remove backbone and breast plate.  Allow to cool at room temperature while making the sauce.

Sauce Provencal 

2 tbsp. olive oil

1 cup of diced onion

1 cup diced celery

½ cup diced green pepper

½ cup diced red pepper

2 cups sliced mushrooms

2 cloves garlic

1 tsp. whole leaf thyme

3 medium sized tomatoes, diced

2 cups chicken stock

¼ cup white wine (Optional)

3 tbsp. fresh chopped parsley (reserve 1 tbsp. for garnish)

In a 12 quart stock pot, add the first eight ingredients.  Saute until onion and mushrooms begin to wilt.  Add the next four ingredients and simmer for ten minutes.  Add the pieces of duckling and cover with sauce.  Let simmer for 30 minutes and serve duckling with sauce over rice, pasta, or mashed potatoes.