1 (750-ml) bottle ruby port wine
2 whole ducks, about 5 pounds each
2 1/2 teaspoons kosher salt
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon freshly ground black pepper
8 large shallots, peeled and root ends trimmed
8 large shallots, peeled and root ends trimmed
1 tablespoon olive oil
1/4 teaspoon white pepper
1 recipe Duck Jus, for serving, recipe follows
1 recipe Pureed Sweet Potatoes, for serving, recipe follows
1 recipe Haricots Verts, for serving, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3 cups chopped onions
1 1/2 cups chopped carrots
2 duck carcasses (about 4 pounds)
1 1/2 cups chopped celery
1 tablespoon olive oil
1 head garlic, split in 1/2
Salt
6 bay leaves
Freshly ground black pepper
1 cup dry red wine
8 sprigs fresh parsley
1 teaspoon black peppercorns
1/4 cup tomato paste
About 3 quarts water
10 sprigs fresh thyme
3/4 teaspoon orange zest
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 pinch ground white pepper
2 tablespoons butter, room temperature
1/2 cup heavy cream
1 1/4 teaspoons ground ginger
12 ounces haricots verts, ends trimmed, or small thin green beans
Kosher salt
2 tablespoons unsalted butter
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