Ethné “The Duck Queen” de Vienne declares this to be one of the best duck recipes period. Though it takes some time to prepare, this simple dish requires little supervision and promises big payoff.
The salt plays a key role in this blend in binding flavor to the duck.
For the duck
- 4 duck thighs
- 1 Tbsp Cumin, whole
- 2 Tbsp Vegetable spice blend, ground
- 2 Tbsp Dionysios’ Wild herbs
- ½ Tbsp Pasilla de Oaxaca flakes
- 1 tbsp. salt
For the potatoes
- 2 lbs potatoes, cubed
- Salt and pepper
- Duck fat
- 4 cloves garlic, chopped
- ¼ cup chopped parsley
- With a mortar and pestle, blend the spices together. Rub the duck with the spices.
- In a heavy pan, cook the thighs on medium-low for 15 minutes. Cover with a lid.
- Turn over thighs every 15 minutes. Keeping the pan covered. If the duck begins to brown too quickly, adjust the heat. Generally the cooking time should be between 1 – 1¼ hours.
- The duck fat will render slowly. Do no throw it out. It will be used to sauté the potatoes.
- Cut the potatoes into cubes. In a pot of boiling salted water, cook the potatoes
- With a colander, drain the potatoes. Do not rinse the potatoes. Set the potatoes to cool on a baking sheet while the duck cooks slowly.
- When the duck is nearly finished, remove 1/3 cup of fat from the pan and set aside.
- In a large pan, sauté the potatoes in the duck fat until brown. Add salt and pepper to taste.
- Add the parsley and the garlic. Cook 1 more minute. Serve the duck with your favorite condiments.
Philippe & Ethné de Vienne©