Ingredients

• 1½ Tb kosher salt
• 2 tsp fresh ground black pepper
• 2 tsp dried thyme
• 12 garlic cloves
• 6¼ " slices fresh ginger
• 3 bay leaves
• 1 orange, peel, only orange parts
• 1 bunch fresh thyme
• duck meat, cold, pulled
• 1 Tb Armagnac, or cognac or other brandy
• 2 Tb unsalted butter, soft
• 2 –3 Tb duck fat, warm, add as needed
• 2 Tb duck stock, warm
• 2 tsp parsley
• 1 tsp chive
• ½ tsp orange zest
• ½ tsp Dijon mustard
• salt and fresh ground black pepper, to taste
• 1 pinch cayenne

Instructions

1. Roast duck at 250F for 5-6 hours, or until meat pulls away from the bones