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• 1 4-pound Duck, giblets removed
• ¼ Cup Kosher Salt
• 1 Tbsp Granulated Onion
• 1 Tbsp Herbs de Provence
• 2 Tsp Black Pepper, freshly-ground
• 1 Tsp Granulated Garlic
• 1 Tsp Paprika
• ¼ Tsp Allspice
• 1 Tbsp Olive oil

Tomato Relish

• 6 Heirloom Tomatoes, halved lengthwise
• 2 Tbsp Olive Oil, divided
• ¼ Tsp Black Pepper, freshly-ground
• 2 Tbsp Fresh Parsley, Chopped
• 2 Tbsp Fresh Basil, chiffonade cut
• 1 Garlic Clove, minced
• ¼ Tsp Crushed Red Pepper
• To Taste Salt

Braised Pearl Onions

• 1 Pound Pearl Onions, peeled
• 1 ½ Tbsp Unsalted Butter
• 1 ½ Tbsp Olive Oil
• ½ Cup Chicken Broth or Stock
• 1 Bay Leaf
• 1 Sprig of Thyme
• 2 Sprigs of Parsley


1. Combine all seasonings for the duck and apply evenly to coat the duck, inside and out. Place the duck on a roasting rack over a baking sheet and put in the refrigerator uncovered for at least 24 hours.
2. Pat dry the duck with paper towels and poke the skin on the breasts and thighs all over with a paring knife or fork. Be careful not to pierce the meat. 
3. Truss the duck and secure it on the rotisserie spit and allow to rest at room temperature while you prepare the grill. 
4. Put the spit on the grill and cook with the lid closed for about 1½ to 2 hours. The internal temperature at the deepest part of the thigh should reach 180˚F.
5. Remove the duck from the spit and allow it to rest for 15-20 minutes.

Tomato Relish

• Chop and chiffonade the basil, in strips
• Chop parsley
• Mince garlic
• Toss tomatoes with 1 tablespoon of olive oil, a pinch of salt and place on hot grill.
• Turn tomatoes frequently until a nice char is developed, then remove from grill.
• While tomatoes are still hot, place in bowl with remaining ingredients and toss well.
• Place all in food processor and pulse until a relish-like consistency is reached.

Braised Pearl Onions

• Peel onions.
• Set thyme and parsley sprigs aside.
• Heat the butter and oil in a large skillet. Add the onions.
• Sauté over medium heat for about 10 minutes, gently rolling the onions to brown evenly without breaking apart.
• Pour the stock over onions, add the herbs and cover.
• Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• Remove the herbs and season with salt and pepper to taste. Set aside until serving.

Shopping List

• 1 4-pound Duck, giblets removed
• 1 box Kosher Salt
• 1 jar Granulated Onion
• 1 jar Herbs de Provence
• 1 jar Black Pepper, freshly-ground
• 1 jar Granulated Garlic
• 1 jar Paprika
• 1 jar Allspice
• 1 bottle Olive oil
• 1 package Butcher’s Twine

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