- Clean and dry duck with a cloth. Mix ground cinnamon and clove with dark rum and rub into the cavity. Let marinate for one hour.
- Boil red potatoes until cooked but still firm, slice thinly.
- Prepare stuffing by combining the potatoes, apples, onion, Italian sausage, bay leaves, pine nuts, currants and minced dates. Season with alder-smoked salt, tellicherry pepper, cinnamon and clove and toss with melted butter.
- Stuff the bird, place on a wire rack above a 9” x 13” glass dish and bake at 350o for 90 minutes or until juice from the thigh runs clear.
- Draw off ½ cup duck fat and combine with Dijon mustard, smoked Spanish paprika and orange honey.
Increase oven temperature to 400 o, glaze the entire surface of the bird and return for 15 minutes.
Serve with wild rice and a puree of carrot and rutabaga with sea salt, white pepper and just enough heavy cream to permit blending.
Wines to Pair: An aged Cabernet Sauvignon would pair well with this special dish. Find our recommendations here.
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