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HOLIDAY / CHRISTMAS SHIPPING - PLAN AHEAD!!!! We will not be shipping Christmas Week of 12/21 or New Year's Week of 12/28. We will resume shipping 1/4/2021. You may continue to order, but shipment will be delayed. Our Beef & Lamb are 100% Grass Fed & Grass Finished. All Of Our Animals Are Pasture Raised 24/7. Our Poultry and Pigs are supplemented with organic brown rice and organic white rice, sorghum along with all the grass, bugs and grubs on the pasture. From Our Pasture To Your Plate. Happy Animals. Healthy Meats. Taste The Difference!
HOLIDAY / CHRISTMAS SHIPPING - PLAN AHEAD!!!! We will not be shipping Christmas Week of 12/21 or New Year's Week of 12/28. We will resume shipping 1/4/2021. You may continue to order, but shipment will be delayed. Our Beef & Lamb are 100% Grass Fed & Grass Finished. All Of Our Animals Are Pasture Raised 24/7. Our Poultry and Pigs are supplemented with organic brown rice and organic white rice, sorghum along with all the grass, bugs and grubs on the pasture. From Our Pasture To Your Plate. Happy Animals. Healthy Meats. Taste The Difference!

Roast Duck with Rum

Roast Duck with Rum, Holiday or Anytime Recipe

Ingredients

4-5 lb Circle C Farm Pastured Duck(1 bird)

1 small orange

1 small onion

1 clove garlic

1/4 lb salted butter, melted (see kosher modification below)

1/2 cup rum

2 tbsp brandy

1/4 tsp ground ginger

salt, to taste

 

You will also need: Roasting pan, pastry brush, baster

 

Kosher Modification: use salted margarine instead of butter.

Preheat oven to 400 degrees F. Clean and rinse your duck, then pat dry. Place in a roasting pan.

----Wipe the cavity of the duck with a cloth soaked in the brandy.

---With a fork, pierce all around the outside of a whole orange and a whole onion. Place the pierced orange and onion inside of the duck cavity.

----Truss the duck (you may wish to sew up the skin to help keep the orange and onion in pace), then rub the outside with a bruised clove of garlic.

---Brush duck with the melted butter.

---Roast the duck at 400 degrees for 15 minutes. Reduce the heat to 350 degrees F and cook for an additional 20 minutes per pound, basting several times throughout. During the last half hour of cooking, take the duck out of the oven and remove the fat that has accumulated at the bottom of the roasting pan.

Add the rum to the bottom of the pan and baste. Roast for remaining 30 minutes.

Remove the duck from the oven and baste one final time. Sprinkle with the ¼ tsp of ginger. For added sweetness you can drizzle with freshly squeezed orange juice.

Thank you Tori!