PREP / TOTAL TIME: 2 HOURS 45 MINUTES
1/4 cup Dijon mustard
1/2 tablespoon water
1/2 tablespoon ancho chile powder
5 garlic cloves, minced
3 tablespoons finely chopped sage
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 4 to 6-pound duck
2 tablespoons pickled jalapeño peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs
Finely grated zest of 1 lemon
1 tablespoon chopped parsley
1/4 teaspoon cayenne
1 . Preheat the oven to 350°. In a blender, puree the Dijon mustard, water, chile powder, half of the garlic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon each of salt and pepper. Place the duck breast side up in an ovenproof skillet; coat with the mixture.
2 . Bake the duck for 1 hour and 20 minutes, or until cooked through. Spray the duck with the jalapeño brine; bake for 10 more minutes. Let rest for 10 minutes.
3 . In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
4 . In a skillet, brown the garlic in the oil over moderate heat; discard the garlic. Add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp. Season with salt.
5 . Top the duck with the jalapeño butter, sprinkle with the crumbs and serve.
Suggested Pairing :
Fruity, full-bodied Chardonnay, such as one from California's Ferrari Carano wines