In the enchanting embrace of December, elevate your festive table with the tantalizing allure of Juniper-Rubbed Roast Duck with Cherry Jus, a culinary masterpiece that encapsulates the season’s spirit. This dish, a symphony of flavors and textures, invites you to experience the richness of winter in a single, delectable bite.

The aromatic juniper rub imparts an earthy and piney essence to the succulent roast duck, creating a harmonious fusion of fragrances that evoke the crisp, invigorating air of December. This unique seasoning not only adds depth to the meat’s flavor but also infuses it with a warm, comforting quality, perfectly suited for the winter months. As the duck roasts to perfection, the juniper rub forms a tantalizing crust, ensuring each mouthful is a delightful balance of crispy skin and tender, juicy meat.

Complementing this culinary masterpiece is the exquisite Cherry Jus, a velvety sauce that adds a burst of fruity sweetness and a hint of tartness to the dish. The cherries, with their deep red hue, mirror the festive colors of the season, while the jus, with its silky texture, drapes the roast duck in a decadent cloak of flavor. The combination of juniper and cherry creates a symphony on the palate, transforming the roast duck into a culinary celebration of December’s culinary delights.

As you gather around the table with loved ones, the Juniper-Rubbed Roast Duck with Cherry Jus becomes a centerpiece that transcends the ordinary, offering a sensory journey through the distinctive flavors of the season. With each exquisite bite, you’ll find yourself immersed in a gastronomic experience that captures the essence of December, making this dish a memorable addition to your festive repertoire.

Ingredients

• 1 (5- to 5 1/2-pound) Pekin duck (aka Long Island duck), with giblets and neck
• 2 tablespoons plus 1 teaspoon dark brown sugar, divided
• 2 tablespoons plus 1/2 teaspoon kosher salt, divided
• 1 tablespoon juniper berries, finely crushed
• 1 medium-size yellow onion, quartered
• 1 small carrot, peeled and cut crosswise into 2-inch pieces
• 1 celery stalk, cut crosswise into 2-inch pieces
• 2 teaspoons vegetable oil
• 4 cups cold water, divided
• 4 bunches fresh thyme, divided
• 2 tablespoons kirsch (cherry brandy)
• 3/4 cup frozen pitted tart cherries
• 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces

Directions

1. Using a sharp knife or poultry shears, cut off last 2 joints of duck wings; set aside for broth. Trim and discard excess skin around neck cavity. Remove neck and giblets from cavity; reserve for broth. Reach into cavity; pull away any fat deposits, and discard. Using a metal or wooden skewer, prick skin of duck all over at a 45 degree angle, taking care not to pierce the meat.
2. Stir together 2 tablespoons brown sugar, 2 tablespoons salt, and juniper berries in a small bowl. Sprinkle 1 tablespoon brown sugar mixture inside cavity of duck, and rub remaining mixture over skin. Place duck on a nonreactive wire rack set inside a rimmed baking sheet, and chill, uncovered, 18 to 24 hours.
3. While duck chills, preheat oven to 375°F. Chop reserved wing tips and neck into 2-inch pieces. Place on a rimmed baking sheet with onion, carrot, and celery; add oil and 1/4 teaspoon salt, and toss to coat. Spread in a single layer, and roast in preheated oven, stirring occasionally, until well browned, about 55 minutes. Add 1 cup cold water to baking sheet, stirring and scraping up browned bits from bottom of pan. Transfer mixture to a large saucepan; add reserved heart and gizzards. (Save liver for another use.) Stir in remaining 3 cups cold water and 2 thyme sprigs from 1 bunch. Bring mixture just to a simmer over medium-low. Partially cover, and simmer very gently (do not boil) until reduced to 11/2 cups, 1 hour and 30 minutes to 2 hours, skimming and discarding any foam that accumulates on surface. Pour mixture through a fine wire-mesh strainer over a bowl; discard solids. Chill broth until ready to use.
4. Preheat oven to 250°F with oven racks in lowest and middle positions. Let duck stand at room temperature 30 minutes. Pour water to a depth of 3/4 inch in a large baking pan, and place on lowest oven rack. Transfer duck, breast side up, to a roasting rack set inside a deep, aluminum foil–lined roasting pan; insert 2 bunches of thyme into main cavity. Prick skin all over once again with a skewer to ensure rendering. Place roasting pan on middle oven rack, and roast at 250°F until a meat thermometer inserted in thigh and thickest part of breast registers 145°F, about 1 hour and 30 minutes. (Breast may take longer to register 145°F.) Remove roasting pan; drain and discard cavity juices and drippings in pan. Remove water pan from oven, and increase oven temperature to 450°F.
5. Once oven has preheated to 450°F, return duck in drained roasting pan to middle oven rack. Roast until skin is dark and crisp, about 20 minutes. Meanwhile, skim fat off surface of chilled duck broth, and discard. Transfer skimmed broth to a small saucepan, and bring to a simmer over medium. Stir in remaining 1 teaspoon brown sugar. Cook until reduced to 1/3 cup, about 20 minutes. Stir in remaining 1/4 teaspoon salt; set aside, and keep warm.
6. Remove roasting rack with duck from roasting pan. Drain and discard foil and drippings from pan; wipe pan clean. Return roasting rack with duck to roasting pan; set on a heatproof surface, and let rest 15 minutes. Remove and discard thyme in cavity. Quickly run remaining 2 bunches thyme under water to dampen; stuff damp thyme into cavity.
7. Place kirsch in a heatproof measuring cup with a spout. Heat a small saucepan over medium until warm, about 30 seconds. Remove saucepan from heat, turn off burner, and pour in kirsch. Using a utility lighter, carefully ignite fumes just above surface of kirsch. Slowly and carefully pour flaming liquid over duck. Once flames extinguish, transfer duck to a cutting board. Pour residual kirsch from roasting pan into reduced broth. Add frozen cherries, and cook over medium, stirring occasionally, until cherries are heated through, about 3 minutes. Remove from heat. Swirl in butter until emulsified. Carve duck, and serve with sauce.

Source: https://www.foodandwine.com/recipes/juniper-rubbed-roast-duck-cherry-jus