This is a very impressive main course that is fairly simple. If you do not wish to flambé during serving, briefly burn off the alcohol in the sauce in the pan prior to serving or by heating the sauce in advance and letting it set until cooled.
1 small duck
1 shallot – trimmed and coarse chopped – greens reserved
1 small red onion – chopped fine
8 oz. (about) porcinis (may substitute small portabellas)
4 cups Tomato basil focaccia – cubed
1 zucchini – diced small
2 cups chicken stock
6 oz. pinoles (pine nuts) - toasted
½ cup celery – sliced very thin
2 cloves fresh garlic – sliced paper thin
½ bulb roasted garlic
¼ cup sea salt – fine ground (or run briefly in food processor)
1 gallon chlorine free water
2 oz. Frangelico
2 oz. Paul Masson Brandy VS
2 oz. 99 Bananas Liqueur
½ oz. Coconut Rum
1 tsp. Brown Sugar
The night before; remove giblet package (if present) and reserve for other use. Rinse duck and place in brine overnight in refrigerator.
Brown the focaccia cubes in a pan with 2 Tbs. olive oil, shaking periodically to brown all sides evenly. Transfer to a mixing bowl and set aside.
Add 2 tbs. olive oil to pan and brown the red onion. Reduce heat and add the mushrooms, zucchini, celery and sliced garlic and stir briefly. Add half of the chicken stock and pine nuts and simmer until liquid is reduced by half.
Add mixture to bowl with the bread cubes and mix well.
Remove duck from brine, rinse and pat dry.
Stuff the duck cavity with the dressing and lace closed. Fold the wings under and bind the legs.
Rub the outside of the duck with the roasted garlic and then chop the garlic coarsely and place in the bottom of a roaster pan along with the shallot and the remaining chicken stock.
Place a rack in the pan and place the duck on it breast side up.
Cover tightly with foil (not touching the bird) and bake at 325 F. according to weight.
Preparing the sauce:
In a sauce pan, mix the Frangelico, Bananas Liqueur, coconut rum and brown sugar and simmer while stirring until the brown sugar is dissolved. Do not boil.
When bird is done remove from pan and transfer dressing to a serving dish. Remove lacing and leg binding and place in a deep serving tray with a lid.
Add the cognac to the sauce and heat but do not boil. Transfer to heated pitcher.
At table or on tray, pour sauce over duck and light. Flambé briefly and extinguish by covering with the lid.
Carve and serve.