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Richard Pearson’s Duck Rarebit

Ingredients

The Ducks

  • 3 – 4 ducks split in half lengthwise
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 onion quartered
  • 3 carrots chopped
  • 4 celery stalks chopped
  • 2 cups chicken broth

The Rarebit

  • 1 pound cheddar cheese
  • 6 ounces whole milk
  • 3 ounces flat ale
  • salt pepper and cayenne pepper to taste
  • 1/2 teaspoon coarse-grained mustard
  • 4 thick slices of toasted French or sourdough bread

Instructions

  • Rub ducks liberally with olive oil, salt and pepper. Place in a heavy roasting pan with onion, celery and carrots. Place uncovered in a preheated 400 degree oven for 45 minutes, turning contents occasionally until well browned. Add chicken broth, cover, reduce temperature to 375 and roast until meat pulls easily off body, about 2 hours more. Allow to cool and pull meat off carcass. Keep meat warm.
  • Melt cheese in the top of a double boiler. Add milk and beer, a little at a time while stirring, until sauce is smooth. Season to taste with salt, pepper and cayenne. Stir in mustard. To serve, place duck on toast and top with cheese sauce.