Sunday, April 27, 2014

Roasted Pekin Duck

Awhile back a group of us traveled to Wishbone Heritage Farms where we met farmer/owner David Gravelin.  

As David says:
"We believe in local sustainable agriculture and raise animals and produce to the highest standards of health and flavor with absolutely no hormones, medications, antibiotics, or pesticides. We are passionate about helping people rebuild a relationship with their food, where it comes from, how it is raised, and how best to prepare it."  

Read all about our visit here here.

While there I purchased several things, among them a whole Pekin duck! I was so excited and couldn't wait to roast it, and today I finally had the chance. It's very different from other fowl as duck is mostly dark meat, to include the breast meat, but oh my goodness, is it ever delicious.

1 whole Pekin Duck
small amount of oil
Salt and pepper for sprinkling on duck

2 tbls. Blackberry Jam (homemade is best)
1-2 tbls. balsamic vinegar

Preheat oven to 350 degrees. Wash duck well with cold water, removing any giblets included and discard. Pat dry with paper towels. Place a rack inside a roasting pan, and place the duck on top of the rack. Rub duck all over with oil and liberally salt and pepper the skin. 

Roast for 30 minutes per pound or until the internal temperature is 165-175 degrees. Remove from oven, and place duck on a cutting board. Cover with foil and let sit 15 minutes to make for easier carving.  

Meanwhile mix the blackberry jam and balsamic vinegar in a small saucepan and heat just until bubbly. Serve sauce hot over sliced duck, or on the side if preferred. I served this with a side of rice pilaf and a steamed green beans.


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