Wood Roasted Whole Sonoma Duck

Ingredients

• 1 whole 5-pound Liberty duckling, neck reserved
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• 1/4 cup extra-virgin olive oil
• 2 bone-in skin-on chicken thighs
• 1 tablespoon unsalted butter
• 2 medium onions, chopped
• 3 cloves garlic
• 2 shallots, cut in half
• 1 tablespoon cognac
• 1 cup Cabernet Sauvignon
• 2 bay leaves
• 6 fresh sage leaves
• 1 small bunch fresh thyme
• 1 small bunch fresh parsley
• 1 small bunch chives
• 1 cup chicken stock
• 4 tablespoons unsalted butter
• 1 pound chanterelles (can substitute portobello mushrooms, or mushrooms of your choice), sliced if large
• Sea salt and fresh cracked black pepper
• 1/2 cup sherry
• 2 cloves garlic, minced
• 1 small yellow onion, chopped
• 1 bunch scallions, trimmed and chopped
• 1-inch piece fresh ginger, peeled and grated
• 1 bunch radishes, trimmed
• Kosher salt

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