Whole Duck with Green Peppercorn Glaze

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I made this duck and it was amazing! You can see the photo of it at my blog "Mooncakes and Merlot".

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I was in Paris with family and made the duck in our rented apartment in the Marseille . I bought the Duck at a local outdoor market along with some great potatoes and spinach. I couldn't get any green peppercorn, so I boiled regular black peppercorn for about 10-15 minutes before I simmered the duck with the soy sauce and honey. I didn't have the duck sit overnight, but I had it sit in the refrigerator all day. The duck turned out great, mater of fact, I thought it was better than the duck my girl friend had here in Paris the other night!

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Wonderful! I did simmer the duck for 30 minutes on the stovetop--I don't think the 30 second direction is accurate. I had a large, fresh duck (6 1/2 lbs, and it turned out just perfect after 30 minutes in the braise then another hour in the oven. Even without drying overnight, the skin crisped right up.

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I too love Alex's show! Her passion is always evident and she makes me wish we could cook together!

I made the duck tonight and have to say, I was a little disappointed. Not in the recipe, it was delicious, but the duck was a lot of work for very little payoff in terms of amount of meat - i'd never roasted a duck before. I think next time I'll make it with chicken. The glaze was awesome, perfect combination of sweet and salt. The lentils with cippolini onions were also wonderful -- I added some carrot for extra veggies.

Bravo, Alex!

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Where do you buy the green peppercorns? What veggie would you serve with this?

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I went through my freezer and couldn't find any more duck - I processed my own last year - so did this with a whole chicken instead. As someone else noted, I couldn't find green peppercorns so used caper brine instead. I have made roast chicken this way ever since! Delicious! I brine the chicken all day or overnight. Even my picky child likes it - and I have 6 kids. Thanks for another great recipe Alex.

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It was great. We tweaked a few things based on other recipes we had tried, such as Ina's roast duck, but overall it was spot on. Couldn't get brined green peppercorns so used dried and some caper brine. Otherwise delicious.

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I am planning to make this with wild duck. Mallards. Has anyone else tried it with wild duck? If so, what results did you have? I would like to make this tomorrow night.
Thanks
I made it tonight and it was amazing. Th
e wild ducks were so tender. It took less time of course since the ducks are smaller.

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I did have to make some slight adjustments: No champagne vinegar so I used white balsamic. No green peppercorns so I used capers and omitted some of the vinegar amount. Delicious. I made the lentils and onions too and the cake from this episode. We had the entire meal tonight.

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I made this duck for dinner tonight. It was the best duck that i've ever had!! The glaze brought it to the next level. I would put that glaze on just about any meat! I reduced the glaze to a thicker consistency. It was great! I will definately make this again. Thank you Alex.