KALUA DUCK
INGREDIENTS:
2 ducks boned and divided into 4 parts each. Bone in legs and main wing bone on breast.
2 oz liquid smoke
2 oz duck fat rendered or light cooking oil
½ oz. black peppercorns
8 large garlic cloves, peeled
1 Tbsp. kosher salt
1 Tbsp ground black pepper

METHOD:
Season and grill duck pieces and brown on both sides. Render fat or heating oil to 275 degrees, add liquid smoke and pour over duck pieces, add garlic and pepper in an oven proof pot until oil covers duck completely. Cover with lid or foil and bake at 350 degrees for 2-3 hours or until meat falls off the bones. Let oil and duck cool to room temperature then drain oil and place duck and garlic in a shallot pan or oven proof dish.

SAUCE
INGREDIENTS:
Cut carcasses, necks and other parts from the ducks into 1 inch pieces.
3 cups diced celery, carrots, onions, and leeks in equal quarters
2 cups Japanese plum wine
1 gallon chicken stock or water
2 bay leaves
1 Tbsp. peppercorns
2 shallots, chopped fine

METHOD:
In a large 2 gallon pot, brown duck bones and parts over high heat, rendering any fat, dispose of fat and add vegetables. Continue to brown for 5 minutes. De glaze pot with plum wine and add seasoning and stock. Bring to a boil and skim off fat and foam. Cook over low heat until reduced by half. Strain, skim fat and continue to reduce until liquid becomes shiny and thick. When this happens, there should be a little more than one or two cups of sauce to work with. This is known as a reduction sauce, which is intense and full bodied.

LUNDBURG RICE
Served with Kalua Duck with Plum Wine Duck Sauce

INGREDIENTS:
2 cups Lundburg mixed rice
3 cups clear chicken or duck stock
½ cup parsley, finely chopped
½ cup shallots, finely chopped
2 Tbsp. unsalted butter
¼ cup Plum wine

METHOD:
In a heavy bottom sauce pan over medium heat, sauté onions and shallots with unsalted butter. Deglaze with wine, add rice and sauté for 2 minutes. Add stock and reduce heat to a simmer and cover pot. When all liquid is absorbed, remove rice from pan and air out for service.

TO SERVE:
Re-heat duck in oven, medium heat or heat in skillet on medium heat. Place rice in center of plate, place duck on the rice and circle sauce around. Garnish with confit garlic saved from duck fat.

Yield: 4 main courses or 8 appetizers