Brine: 3 liters (quarts) water 2 1/4 dl (scant 1 cup) salt 3/4 dl (1/3 cup) sugar 1 bay leaf 5 black peppercorns 1 duck Stock: 2 liters (quarts) water 2 carrots 1/2 onion 1 bay leaf 5 peppercorns 1 bunch parsley 5-6 juniper berries Gravy: 2 1/2 Tbs. butter 4 Tbs. (1/4 cup) flour 5 dl (2 cups) stock
Instructions
1) Bring all ingredients for the brine to a boil. Cool.
2) Clean the duck. Dry thoroughly, both inside and out, then place in the brine, which should cover completely. Soak 48 hours at about 10 C (50 F).
3) Rinse with cold water, then place in a pot with the water. Bring to a boil and skim well. Add vegetables and herbs.
Lower heat and simmer until the duck is tender, 70-90 minutes.
4) Melt the butter and stir in the flour.
Gradually whisk in the stock. Bring to a boil, then simmer 5 minutes. Season, if necessary.
5) Carve the duck and serve with boiled potatoes, vegetables and gravy.
