Canard en Cocotte au Poivre Vert aka Casserole-Roasted Duck with Green Peppercorn Sauce

This is an amazing recipe based on the famous duck dish at Tour d'Argent in Paris.  I had lunch there last time I was in Paris 10 years ago.  Only time I ever spent over 80 Euros for lunch, but you only live once.  By the way you can buy fresh duck at 99 Ranch on SW Hall Blvd for 15-20 dollars.

The recipe comes from Michael Roberts's cook book: Parisian Home Cooking: Conversations, Recipes, and Tips from the Cooks and Food Merchants of Paris.  

Ingredients:

• One 4 1/2- to 5-pound duckling
• Salt and freshly ground pepper
• 2 cups of water
• 1 cup homemade chicken broth or low-sodium chicken broth
• 4 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 tablespoon all-purpose flour
• 1 teaspoon chopped fresh tarragon
• 1/2 cup dry red wine, such as Pinot Noir
• 1/2 cup heavy cream
• 1 tablespoon green peppercorns in water, drained

Instructions:

1.  Rinse the duckling and pat dry.  Season the cavity with salt and pepper.  Tie the wings together under the bird and tie the legs together.  Prick the skin all over with a meat fork. 
2. Place the duck, breast up, in a large pot.  Add the water, broth, bay leaves, thyme, and savory. Cover, place over high heat, and bring to a boil.  Reduce the heat to medium-low and simmer, covered for 1 hour and 15 minutes.  Remove the duck from the pot and when cool enough to handle, use poultry shears to cut the duck into serving pieces.  Set the pieces aside.  Strain the cooking juices.  Skim the fat and reserve the liquid and fat separately.
3. Place the flour in the pot and stir in one tablespoon of the reserved duck fat. (Save the remaining fat for another use.)  Stir the reserved liquid into the pot and place over medium heat.  Add the wine and simmer for 5 minutes.  Add the cream and the peppercorns and continue to simmer until the mixture has a sauce like consistency, about another 5 minutes.  Add the fresh tarragon, and remove from heat.
4. Meanwhile, preheat the broiler.  Place the duck in a shallow roasting pan and place under the broiler, turning once, until the skin is crisp and golden on both sides.  Remove the duck from the broiler.
5. Arrange the pieces on a serving platter, pour the sauce into a sauce boat and serve.

Make sure to have a good baguette to sop up the extra sauce.  Delicious.