August 18th, 2011 By : NB Farm
Our friend Arthur loves duck, and showed me a very simple recipe which I have named Duck a la Bloom in his honor.
Just rinse the duck and pat dry with a paper towel and place in a roasting pan. Then drizzle olive oil on the back, and sprinkle with salt, pepper, and paprika, and a little red wine. Flip over and do the same to the breast side. Put a carrot or onion or celery sticks inside the duck. You can pour a little bit of red wine inside as well. Leave in the fridge for a couple hours or so. Then roast for 20 minutes at 400, and turn oven down to 350 for the rest of the time (about 20 minutes per lb total, or when a meat thermometer reads 165.)
I simmered the giblets in a little water with herbs while the duck was roasting, and then made a nice gravy out of this liquid and the pan juices and scrapings.
We also had plenty of fat in the pan which I have kept in a glass jar in the fridge and it is great to cook with! In fact, the next evening I put some of this fat in a cast iron pan with the leftover duck and potatoes and warmed them up for another delicious meal.