This year, with smaller gatherings, why not give turkey a rest? I am challenging you to give this recipe a shot. In addition to it being absolutely delicious, it will help hone your knife skills as a chef.
The Duck Ballotine. This is my interpretation of a classic French dish. Here we will bone out a whole duck, make a forcemeat (sausage) from it's legs, stuff, roll and roast the Duck. The end result is beautiful and satisfying. As an added bonus, I have paired the duck with a simple, raw Brussels sprouts salad to contrast the richness of the duck that incorporates the liquid gold of duck fat. Happy Thanksgiving from my fire to yours!
1 Whole duck, deboned, reserve legs (watch accompanying video)
3/4 lb deboned duck legs
1 1/2 tablespoons salt
1/4 teaspoon ground black pepper
pinch red chili flakes
1/2 teaspoon caraway seeds
2 teaspoons minced fresh sage leaves
1/2 once gin
Shaved Brussels Sprouts Salad
2 pints Brussels sprouts
2 tablespoons apple cider vinegar