Peppercorn-Crusted Whole Roasted Duck

Adapted from The Kitchen Sessions with Charlie Trotter.

1 Tbsp cracked, black, green, or white peppercorns
1/2 cup Vera Jane's Extra-Virgin 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 (see recipe below)
1/4 cup butter

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 a 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 Vera Jane's Extra-Virgin Olive Oil

2 Tbsp minced shallots

1/2 cup finely chopped pitted kalamata olives

1/4 cup capers

Salt and pepper, to taste

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

Makes 4 servings

Makes 4 servings

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

Allergy Warning: Contains milk