This North Carolina recipe works very well with a rich California Cabernet such as the most obvious Duckhorn or if you prefer something lighter, a Red Meritage such as Franciscan Magnificat will pair perfectly, too.
The recipe has many steps. However, once you read through it, you’ll realized the dish is simple to prepare. This recipe will work best with store bought ducks and not with wild ducks because they do not have the amount of fat on the bird that makes this recipe a success.
- 2 washed and cleaned whole ducks
- 2 lb Salt
Take the ducks and coat them on the outside and inside with salt and let them sit at room temperature for at least 3 hours. For best results, hang the duck or set the on a rack with a drip pan underneath to allow the moister to come out. After three hours, wash the salt off the ducks in cold water.
- 12 Cardamom Seeds
- 1 tsp. Whole Cloves
- 1 Tbs. Whole Allspice
- 3 Bay Leaves
- 2 Small Honey Bears
- 2 Gallons of Water
While the ducks are sitting, bring all of the above ingredients to a slow simmer. Allow to cook infusing the cardamom flavor into the liquid. Once the ducks have been rinsed, submerge them into simmering liquid for 12 minutes. After 12 minutes, carefully remove them from the pot and place ducks on a rack so they can continue draining. Once they have finished draining, remove the excess liquid from the bottom of the pan and have your oven pre-heated to 475°. Place the ducks in the oven and cook for 17 minutes for medium rare and 20 minutes for medium well to well. After the ducks have cooked, pull them out of the oven and allow them to cool slightly before you slice into them.