Our pastured roasting duck is going to average between 5 and 6 lbs.
Our Roasting Ducks are sold as whole Ducks without organs.
1 Quantity = 5- 6 lb Whole Duck without organs
I really like separating the breasts from the hind quarters and cooking them separately and differently. First I remove the breasts and hind quarters from the carcus. I then score the breast skin and presear the skin side for 2-3 minutes and the meat side for one minuted in a hot skillet. I do not add any oil or fat, this renders from the skin. I add some garlic cloves and thyme to the fat rendered before flipping and searin the meat side. I bag them up with the spices and souse vide for 1.5 hours at 131 F. I then sear the skin in the same skillet at medium high until the skin is golden brown. I plate and serve with my favorite vegetable and a cherry/thyme reduction sauce.
I prepare the hind quarters by souse viding for 16 hours including salt, orange peal, garlic cloves, thyme sprigs and a bay leaf at 158 F. When complete they can rest for a few hours. Before eating I turn the broiler on high and place the duck hindquarters on the top rack in a skillet and broil for 5 to 10 minutes until the skin is a beautiful, crisp brown. I do this on a bed of orange slices.
As you can see this makes two meals for two people and it is absolutely the best duck you will ever have!
Whole Roasting Duck 4-5 LB, Pasture Raised
This duck was so amazingly good. Tender and super tasty, delicately flavorful. Amazing! I combined a few recipes: The method in Cook's Illustrated by Lan Lam where you simmer the back side and then switch to roasting; the associated recipe for Whole Roast Ducks with Cherry Sauce for the general instructions on cutting slits through the fat, salting, and roasting temperatures (I dutifully lowered the oven temperature per Circle C's instruction to cook low and slow, and used a meat thermometer that stays in place during roasting to follow the recipe), and used just simmered maple syrup and vinegar vs. the full sauce in the recipe for glaze; and paired the duck with Spicy Pickled Raisins from a Duck Confit recipe by Dawn Perry on Bon Appetit. The duck is just so very good! Somehow mine magically showed up a week in advance and with organs & giblets, which is AMAZING; being able to make sautéed duck heart on toast, duck gizzard salad, and a mini duck liver pate are wonderful additional small treats!
I have had duck from the finest butchers in New York City, and some of the best restaurants around, and NEVER has it been as delicious, tender and fresh as the duck we had for Christmas dinner from Circle C Farm. Ordering was simple, the duck arrived on schedule, cooking directions were easy and the farm included a lovely hand-written note. Highly highly recommend these folks and their product.
I was very happy with the duck which I oven roasted for Thanksgiving. It was very meaty, tender and flavorful. I saved the fat for cooking, an nice bonus!
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