Roast Lemon-Pepper Duck With Honey Lemon Sauce

• 2 tablespoons minced lemon zest
• 1 teaspoon minced thyme
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon kosher salt
• 2 5-pound ducks with neck, giblets and livers removed
• 2 tablespoons unsalted butter
• 2 shallots, sliced
• 1 clove garlic, sliced
• 1/2 jalapeno pepper, with seeds, finely chopped
• 2 tablespoons chopped thyme
• 2 tablespoons chopped sage
• 2 tablespoons chopped rosemary
• 1/4 cup honey
• 13 cup fresh lemon juice
• 3 tablespoons flour
• 2 cups veal stock or chicken broth

1. In a small bowl, combine lemon zest, 1 teaspoon minced thyme, black pepper and salt.
2. Using your fingers, loosen the skins of the ducks over the breastbones, legs and thighs.
3. Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh.
4. Tie legs together with kitchen twine.
5. Preheat oven to 425 degrees.
6. Heat a roasting pan in the oven for 10 minutes.
7. Place the prepared ducks on a rack in the roasting pan and cook 1 hour 10 minutes.
8. Remove ducks from pan, and bring to room temperature.
9. Quarter the ducks, trimming off any excess fat.
10. Cover, and refrigerate for up to 24 hours.
11. To prepare the sauce, place the roasting pan over medium-high heat, and add butter, shallots, garlic and jalapeno.
12. Saute until softened, about 2 minutes.
13. Add the thyme, sage and rosemary, and saute 1 minute more.
14. Add honey and lemon juice.
15. Make a paste of flour and 1 tablespoon water; add to pan.
16. Add veal stock or chicken broth, and reduce until sauce lightly coats the back of a spoon, about 5 minutes.
17. Sauce may be cooled and refrigerated for up to 24 hours.
18. To serve, preheat oven to 450 degrees.
19. In a small pan over medium heat, reheat sauce.
20. Heat an ovenproof skillet over high heat, and add duck pieces skin side down.
21. Cook over high heat until skin begins to sizzle, about 1 minute.
22. Reduce heat to low, and crisp duck skin 5 to 7 minutes.
23. Cover with a lid or foil, and reheat in oven for 10 minutes.
24. Transfer to a warm platter, and serve with sauce.

lemon zest, thyme, ground black pepper, kosher salt, neck, unsalted butter, shallots, clove garlic, pepper, thyme, sage, rosemary, honey, lemon juice, flour, veal stock

Taken from cooking.nytimes.com/recipes/1116 (may not work)