Roast Duck

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IMG_9960

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Roast Duck

  • Difficulty: medium
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Ingredients:

  • 6 lb whole duck
  • salt
  • 3 Tbsp minced garlic
  • 2 lemons
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • foil or butcher’s twine

Directions:

  1. If the duck is frozen, defrost and bring to room temperature
  2. Preheat oven to 350 degrees
  3. Remove giblets from the inside of duck. Rinse the duck, inside and out, with cold water. Pat duck dry with paper towels.
  4. Score the duck’s skin on the breast side in a diamond pattern. Poke the fatty parts of the duck with the tip of a knife to ensure the fat will be released when cooking.
  5. Season the duck very liberally with salt, inside the cavity and on the outside. Place the duck, breast side up.
  6. Fill cavity with garlic and 1 lemon (sliced). Fold the flaps of skin inward to hold the garlic and lemon in the cavity. Tie the duck legs with pitcher’s twine or with rolled foil.
  7. Place the bird, breast side up, in a large roasting pan with a rack (this helps keep the duck separate from the fat drippings. Roast for 1 hour at 350 degrees.
  8. After 1 hour, flip the duck, breast side down, and roast for 40 minutes at 350 degrees.
  9. In a small bowl, combine the balsamic vinegar with the juice from the second lemon. Flip the duck back to breast side up, and brush the mixture over the duck. Cook for another 40 minutes, brushing the duck with the mixture every 10 minutes.
  10. In a separate bowl, combine the honey and the remainder of the balsamic mixture. Brush the duck with the new mixture, and cook for 40 minutes. Brush every 10 minutes.
  11. When finished cooking, remove the duck from the oven and let stand for 15 minutes. Remove the lemon from the cavity. Carve, and serve! Quack Quack!

Recipe slightly adapted from Julia’s Album

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Simple Cornish Hens

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Simple Cornish Hens

  • Servings: 2
  • Difficulty: easy
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Ingredients: 

  • 2 Cornish hens
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp dried rosemary
  • 4 tsp Himalayan pink salt
  • 1 Tbsp pepper
  • 1 lemon
  • 1 onion
  • 3 Tbsp butter
  • 1 Tbsp olive oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Remove the giblets from the hens and rinse inside and out, then pat dry.
  3. Place oil and one tablespoon of butter in the bottom of a cast iron pan. Set aside.
  4. Squeeze 1/4 of a lemon into one hen and pack the cavity with 1/4 onion and the squeezed lemon.
  5. Sprinkle 2 teaspoons of salt on one hen
  6. Mix together the paprika, garlic powder, and pepper in a small bowl. This mixture should be used as liberally as desired. Sprinkle, by tablespoon, over entire surface of hen, including the bottom.
  7. Carefully separate skin from hen, being careful not to tear the skin, and place one tablespoon of butter between the skin and the hen.
  8. Repeat steps 3-6 for second hen.
  9. Place both hens in the skillet, leaving as much room between them as possible.
  10. Halve remaining onion and lemon and place in skillet with hens.
  11. Cook hens for 1 hour.
  12. Broil hens on high setting for 3-5 mins, watching for desired skin crispness.
  13. Remove from oven, and enjoy!