If you can get your hands on a pastured duck, I highly recommend making a roast duck. I think it’s even better than chicken and it’s much easier to roast.
With chickens, you have to do a lot of basting. Not required with a duck. Plus, it’s nice to have a little variety.
Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.
One of the best things about a roast duck is the reduction sauce. Not only is a reduction sauce unbelievably delicious (and makes the leftovers so good the next day), but it adds lots of good fat to the meal. Additionally, the stock makes it much more digestible and add lots of minerals.
It also makes clean up a snap.
I made a cherry reduction sauce a few nights ago and it was fantastic. Pretty good for my first attempt!
I’m telling you, it’s very easy to do and your family (or dinner guests) will love it. You really can’t go wrong with this sauce. It sounds very fancy but it’s so easy to make. And the duck and the sauce can be made ahead. The duck can be served at room temperature and served with sauce warmed on the stove.
Equipment Needed for This Recipe
Roaster and rack