Ingredients
for the Slow-roasted Duck:
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1 pasture-raised Duck
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¼ cup Grass-fed Ghee or Butter
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Unrefined Sea Salt & Freshly Cracked Pepper, (to taste)
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1 Sweet Yellow Onion
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1 cup Dry White Wine , (or Cherry Wine if Serving with Sour Cherry Sauce)
for Spiced Sour Cherry Sauce:
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2 cups Frozen Champlain Orchards Sour Cherries, like Montmorency or Balaton (Pitted)
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2 Shallots
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2 tbsp Grass-fed Ghee or Butter
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1 Cinnamon Stick
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2 Star Anise
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2 tbsp Honey
Instructions
for Preparing the duck
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Rinse the duck well and pat it dry.
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With a blunt butter knife, gently separate the skin of the breast from the meat.
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Spread ghee (see why ghee is such a wholesome fat) or butter between the skin and meat of the duck breast.
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Slather the remaining ghee or butter along the skin of the duck’s breast, legs and thighs.
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Stuff the duck’s cavity with the sweet, yellow onion.
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Pour the wine into the roasting pan and roast the duck at 325 º F for 4 hours.
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Increase the temperature to 375 º F for ½ hour.
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Allow to rest before carving and serving with sour cherry sauce (recipe follows).
for Preparing Spiced Sour Cherry Sauce:
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Heat ghee or butter in a pan over medium-high heat.
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Fry the shallots until they’re well caramelized.
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Add the sour cherries and spices and reduce the heat to medium.
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Once the cherries are heated through, add the honey.
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Allow the sauce to simmer until slightly syrupy.
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Serve with roast duck or roast pork.
– Adapted from Nourished Kitchen