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  • Sunday Duck

    An easy Sunday celebration of local bounty: slow-roasted fresh duck from Plum Creek Farm. Rubbed with sea salt, lazily glazed with a dulcet slick of Ohio Honey, and left to roast at 325. Basted, when I entertained the notion, and “done”, when my eyes, nose and fingers told me so. Simple.

    Accompanied by a salad of non-local, organic citrus segments of lime, meyer lemon and murcott, raw pea leaves, tendrils and shallot, as well as a mound of steamed Massa Organics brown rice. Both salad and rice were left to mingle with the strained and (mostly) defatted duck jus to which a touch of sea salt, citrus juices and honey were added.

    It was difficult to select a spotlight shot for this post, as all of the choices looked just ducky to me.

    5 Comments

    1. Posted March 16, 2010 at 12:44 pm | Permalink

      Hahaa, “looked ducky” ;) I can never resist a good pun mid-blog post. Looks fantastic. I absolutely love the flavor of roasted duck!

    2. Posted March 16, 2010 at 4:24 pm | Permalink

      I’m going to look for fresh duck from Plum Creek at the Shaker Sq market this weekend because now I absolutely must have it thanks to that enticing photo!

      Thanks for the inspiration.

    3. Posted March 19, 2010 at 5:57 am | Permalink

      oh how very very delicious, I love duck and this looks fantastic, the colour of the skin……. You pictures are always so simple and beautiful.

    4. Posted March 29, 2010 at 2:49 pm | Permalink

      Rose – I can’t believe I punned :).

      Tim – please let me know how much you enjoyed your duck!

      Rach – Thanks, xo

    5. Ben
      Posted April 7, 2010 at 9:52 am | Permalink

      Looks absolutely gorgeous! Looking forward to trying it.

    One Trackback

    1. By Heidi Robb » Duck Fat Roasted Potatoes on March 29, 2010 at 11:15 am

      [...] Sunday Duck March 14, 2010 [...]

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