Adapted from The Kitchen Sessions with Charlie Trotter.

Ingredients:

• 1 Tbsp cracked, black, green, and white peppercorns
• 1/2 cup olive oil 1 Tbsp chopped garlic
• Salt and freshly ground pepper
• (1) 5 lb whole duck
• 1 large onion, quartered
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1/2 cup chicken stock
• 2 Tbsp chopped chives
• 1/4 cup whole grain Dijon mustard
• 1/4 cup Black Olive-Caper Vinaigrette
• 1/4 cup butter

Directions:

Combine the cracked peppercorns, olive oil, and garlic; season with salt.

Season the inner cavity of the duck with salt and pepper and trim any excess fat. Pierce the skin of the duck with a fork 10 to 15 times to release the fat. Brush the cracked peppercorn mixture over the outside of the duck. Place the onion, carrots, and celery in roasting pan; place duck on top. Roast at 400°F for 15 minutes, reduce the temperature to 350°F, and continue to cook for 45 to 60 minutes, basting occasionally until golden brown and crispy, and until the juice from the cavity runs clear. Allow to rest 15 minutes before carving. On a serving platter, place the duck on the bed of the cooked vegetables.

Sauce: Drain the juices from the pan, and remove the fat. Place juice in a small saucepan with the stock, chives, mustard, and the Black Olive-Caper Vinaigrette. Cook over medium heat 2 to 3 minutes, or until warm. Remove from heat; whisk in butter; season to taste with salt and pepper

Black Olive Caper-Vinaigrette

• 3 Tbsp balsamic vinaigrette
• 1/2 cup plus 1 Tbsp olive oil
• 2 Tbsp minced shallots
• 1/2 cup pitted Kalamata olives, finely chopped
• 1/4 cup capers
• Salt and Pepper

Whisk the vinegar and olive oil; add the shallots. Add olives and capers to the bowl and season.

Makes 4 servings

Per serving: 882 calories (83% calories from fat); 80g total fat; 23g saturated fat; 128mg cholesterol; 766mg sodium; 14g total carbohydrates; 24g protein