THE WINEMAKER ' S ROAST DUCK WITH SHALLOTS AND CONCORD GRAPES
Ingredients 1 whole duckling ( 4 – 4¼ lb .) 1 tsp . kosher salt Freshly ground black pepper 1 lb . dark , juicy red grapes , such as Concord or muscat , left on their stems in clusters 12-15 medium whole shallots , peeled ( 10 oz .) 2 bay leaves 1 bunch fresh thyme ( 12 – 15 sprigs ) Crusty bread , for serving ( optional )
Method
Preheat the oven to 400 °. Meanwhile , trim the excess fat from around the cavity of the duck , then rub the duck all over with the salt , inside and out . Season generously with black pepper .
Separate the grapes into a few large clusters . In a large , oval Dutch oven or terra-cotta roaster , scatter the shallots , bay leaves , and half of the thyme . Place the duck in the pot on top of the shallots , then nestle the grape clusters and the remaining thyme around the duck ( the duck and vegetables should fit rela ¬ tively snugly in the pan ). Pour 2 cups of cool water into the bottom of the pot and cover with a lid .
Transfer the pot to the oven and roast for 1 hour and 30 minutes . Uncover the pot and continue cooking until the skin is crispy and evenly browned , 40 – 50 minutes more .
Remove the pot from the oven and carefully transfer the duck to a cutting board . Let cool slightly , then cut into pieces and arrange on a serving platter . Garnish with the shallots and grapes , and drizzle with the pan juices ( strained if desired ). Serve immediately .
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