Place washed, dried duck in glass or crockery
container with lid. In mortar coarsely crush 6 peppercorns, 5 juniper berries, 2 grains
allspice, 3 crumbled bay leaves, 2 cloves, and 1 tablespoon ginger. In pot combine 3 cups
water, 1/3 cup vinegar, and 1 teaspoon salt, add the crushed spices and 1 portion diced
soup greens, bring to boil, reduce heat, cover, and simmer 10 minutes.
When cool, pour
mixture over duck, cover, and refrigerate overnight. Turn duck several times so that top,
bottom, and both sides get the full benefit of marinade.
Remove duck from marinade, dry,
and rub with salt inside and out. Let stand 1 hour. Place on rack in roasting pan,
surround with drained soup greens from marinade, and roast at 350 degrees
about 25 minutes per pound.
Sprinkle with a little marinade at the start, then baste
occasionally with pan drippings that form. Meanwhile, cook the duck heart and gizzard in 3
cups water until tender, adding liver the last few minutes, since it cooks in a short
time. Chop giblets and return to stock.
When duck is done, fork-blend 1/4 cup pan
drippings with 3 Tablespoons flour, combine with giblet stock and simmer 10
minutes. Add 1/2
teaspoon sugar, a little of the marinade, and salt & pepper to taste. Cut up duck,
place on serving platter, and drench with the sauce.
Serve with potatoes, Brussels
sprouts or red cabbage salad.