Slow-Cooked Duck with Fresh Rosemary

Prepraration:

1. Leave the duck for about two hours at room temperature before cooking. Place the duck on a cutting board, remove the giblets bag from the cavity and set aside. Trim the fat from the inside of the duck. Separate the last two parts of the wings and use them together with the neck to make the stock.
    
2. Cut the skin from the neck, pat the duck dry with a paper towel and make shallow cuts in the breast. Salt and season the duck inside and then outside, adding enough salt to help the skin turn golden and crispy. Place a few small sprigs of rosemary and thyme and a bulb of garlic, cut in two, in the cavity.
    
3. Place the remaining rosemary and thyme in a baking dish and place the duck with the breast-side up on top. Bake for 45 minutes in a preheated oven at 170°C. Then turn the duck over, place the two garlic bulb halves around the duck and roast for another 45 minutes. Turn the duck over one last time, breast-side up, and roast for 45 minutes. Increase the temperature to 200°C on the grill/broiler mode and roast for 4-5 minutes, until the skin is crispy and golden brown. Finally, remove the duck from the oven, transfer to a cutting board and let it rest for 15 minutes.
    
4. For the gravy, put 3-4 tbsp of the sauce from the duck roast in a saucepan. Heat over medium-high heat, add the flour and cook for 3-4 minutes, until golden. Pour in the bourbon, stir well and after about a minute add the broth. Cook for 2-3 minutes, add the honey, salt and pepper. Cook for about 2 minutes, stirring constantly, until the sauce thickens. Add the cream, stir, and remove the pan from the heat. Keep the sauce warm until ready to serve.
    
5. Serve the duck with mashed potatoes to which you can add the roasted garlic, and garnish with green beans sautéed in butter, and gravy.