Title: Roast Lemon-Pepper Duck with Red Wine Vinegar Sauce
Categories: Poultry Veal
Yield: 1 Servings

2		Ducks, with neck, giblets
		And livers
2	tb	Minced lemon peel
1	ts	Minced fresh thyme leaves
1	ts	Coarsely ground black
		Pepper
1	ts	Kosher salt
1/3	c	Chopped bacon (1 ounce)
1	tb	Chopped garlic
1/2	c	Peeled and sliced shallots
		(2)
1		Sprig each, thyme, rosemary,
		And sage
2		Anchovies
1	tb	All purpose flour
1/2	c	Red wine vinegar
2 1/2	c	Veal stock
1/4	ts	Kosher salt
1/8	ts	Black pepper, ground

Preheat the oven to 425 degrees. Remove the neck, giblets and livers from the inside cavity of the duck. Cut the wings at the first joint. Reserve the cut wing tips, livers and giblets for the sauce.

Combine the lemon peel, thyme, pepper and salt in a small bowl. Beginning at the tip of the breastbone and working back towards the legs and thighs, use your fingers to create a pocket between the meat and skin, gently separatin the skin from the body of the duck. Tuck the lemon-pepper mixture evenly into the pocket, covering each breast, leg and thigh. Tie the legs together with kitchen twine.

Heat the roasting pan in the oven for 10 minutes. Place the prepared ducks breast-side up into the hot roasting pan and cook for 1 hour and 10 minutes. Remove the ducks from the pan and bring to room temperature. The ducks can be roasted to this point up to one day ahead and held, covered and refrigerated

To make the sauce: brown the bacon over medium heat in a 2-quart saucepan. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pan. Add the duck livers, wing tips, giblets, garlic, shallots, herbs and anchovies, and brown over moderate heat, about 8-10 minutes. Sprinkle with the flour and cook, stirring, until golden brown. Deglaze the pan with the red wine vinegar, stir to incorporate the flour into the liquid, and boil for 1 minute. Add the veal stock, lower the heat and simmer, uncovered, 45 minutes to 1 hour. Strain the sauce in a colander, pressing the solids to extract the maximum amount of sauce. Season with salt and pepper and keep warm.

Preheat the oven to 450 degrees. Cut the duck breasts and legs from the carcasses. Trim off any excess fat around the breast and leg. Heat an ovenproof skillet over high heat and add the duck pieces skin side down. Cook over high heat until the skin begins to sizzle, about 1 minute. Lower the heat and gently crisp the duck skin for 5-7 minutes. Drain off any excess fat. Cover tightly with a lid or with aluminum foil and place in the oven. Cook for 10 minutes until the skin is crisp and the meat cooked through and moist. Transfer the duck to a warm platter and serve with the sauce.

Yield: 4-6 servings

CHEF DU JOUR #DJ9269 MICHAEL ROMANO IH>through both your posts, and the recipes you'd sent, and there was IH>one for a gulyas,(your first post) and in the second post, another IH>for a gulyas (#1). You then quote a recipe for a paprikas, another MR> I believe I am beginning to see clearly the difference in our (your MR> and my) approaches. I am a cook and have never thought of myself as MR> anything else. You have a great interest in the authenticity of MR> recipes.

I've noticed your conversations ... more bemused than amused ... what I have to add here is George Lang's take on the subject:

Hungarians don't easily accept new ideas ... and surely they don't allow heresy concerning the traditional dishes. Even a culinary pope ~ if there were one - would not be considered infallible and allowed to put sour cream into gulyas!

I myself have been guilty of this heresy (serving paprikas as gulyas) but have been over the years nudged toward the straight and narrow by my lactose problem. About some of the more arcane distinctions I am still a little uncertain (what in fact is the difference between gulyas and porkolt ~ the only one I can figure is that porkolt doesn't use water, so what I make is actually more a porkolt).

Here is one from Mrs. Willy Pogany (mother, I believe, of the first author of this book) - From: Sylvia Steiger Date: 29 Oct 97 National Cooking Echo Ä

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