List of Ingredients
- 2 LBS. of whole duck
- 4 of limes
- Thyme
- Mint
- Marjoram
- Chives
- Rosemary
- Ground ginger
- Aged brandy
- Extravirgin olive oil
- Coarse pink salt
Method
Singe the duck to remove any residual feathers; separate it into pieces, removing the tips of the wings, then wash and dry it. Arrange the pieces in a baking dish and squeeze the juice of two limes over top. Rub the juice into the duck, then pour a glass of brandy over top. Marinate for 10-15 minutes.
Chop all of the herbs together, obtaining 3 tablespoons. Mix the herbs together with 1/2 cup of oil and coarse ground salt. Remove the duck from the marinade and top it with plenty of the herb oil. Place the pieces on a tray covered in parchment paper and squeeze the juice of 1 lime on top.
Cut another lime into thin wedges and place them on top of the duck. Top with sprigs of rosemary, coarse salt, and a sprinkling of ground ginger. Add another small glass of brandy, pouring it onto the bottom of the pan rather than onto the duck. Bake at 350° for about 45 minutes.
Baste the duck every so often with its cooking liquid; in the last few minutes of cooking, turn on the convection fan to brown the meat and dry out some of the juices. Remove the duck from the oven and garnish to taste with fresh lime wedges, sprigs of rosemary, and drops of balsamic vinegar.