Ingredients

• 2 kg whole duck
• 200 g shelled walnuts
• 4 clove garlic cloves
• 300 ml chicken broth
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cinnamon
• 1 piece onion
• 2 piece bay leaves

Instructions

1. Prepare the duck

   Clean the duck thoroughly and pat completely dry with paper towels. Score the skin in a crosshatch pattern, cutting through fat but not into meat. Season inside and out with 1 tsp salt and black pepper. Let rest at room temperature for 30 minutes until skin feels dry to touch. Do not skip the scoring as it prevents the skin from bursting during cooking.

2. Roast the duck

   Preheat oven to 180°C. Place duck breast-side up on a rack in a roasting pan with halved onion and bay leaves in the cavity. Roast for 90-120 minutes until skin is golden brown and internal temperature reaches 74°C. The skin should be crispy and the juices should run clear when pierced. Do not open the oven door frequently as this reduces heat and prevents proper browning.

3. Prepare walnut mixture

   While duck roasts, grind walnuts and garlic cloves in a food processor on high speed for 2-3 minutes until very fine and paste-like. The mixture should be smooth with no large pieces visible. Add vinegar and process for another 30 seconds until well combined. Do not over-process as this can make the mixture oily and heavy.

4. Make walnut sauce

   Heat chicken broth in a small saucepan over medium heat for 3-4 minutes until steaming. Gradually whisk in the walnut mixture, olive oil, cinnamon, and remaining salt. Simmer on low heat for 8-10 minutes until sauce thickens to coating consistency. The sauce should coat the back of a spoon smoothly. Do not boil vigorously as this can cause the sauce to separate.

5. Rest and carve

   Remove duck from oven and let rest covered with foil for 15 minutes to redistribute juices. Carve into portions by removing legs and thighs first, then slicing breast meat. The meat should be tender and easily separate from the bone. Do not carve immediately after cooking as the juices will run out and the meat will be dry.

6. Serve with sauce

   Arrange duck pieces on a serving platter and warm the walnut sauce over low heat for 2-3 minutes if needed. Pour sauce over duck or serve alongside in a gravy boat. The sauce should be warm and pourable, coating the duck nicely. Do not reheat sauce at high temperature as it may become grainy and lose its smooth texture.

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