| Home | Butchering/Processing | Order | ||
| Beef | Pork | Lamb | Goose | Turkey | Duck | Chicken | Eggs |
Pinnacle Pastures Farm will be selling Muscovy ducks for breeding
purposes to those who may be interested. On farm pickup only. Crispy Roasted Duck with Fig and Port sauce Serves 6 to 8 This breed of duck hails from South America, where the warm climate helps it to develop less body fat than most other duck breeds. Muscovy ducks also have a higher serving yield because they have considerably more meat on the bone. Method Preheat oven to 250°F. Rinse and dry duck; trim off any loose fat. Season inside and out with salt, then pierce skin all over with the tip of a sharp knife, being careful not to pierce the meat. Transfer duck to a rack set inside a roasting pan, arranging it breast side down. Roast for 2 hours, then drain off accumulated fat, turn duck over and increase oven temperature to 350°F. Continue to roast until skin is crispy and brown, 20 to 30 minutes more. Meanwhile, prepare sauce. Melt butter in a small, heavy saucepan over medium heat. Add shallots and sauté until soft. Add flour and cook, stirring with a wooden spoon, for 1 minute. Whisk in broth, port and anise and bring to a simmer. Continue to simmer until reduced by half, then stir in fig spread and cook, stirring, until sauce begins to thicken. Stir in lemon juice, salt and apper. Strain; discard star anise. Carve duck and transfer to a platter. Serve sauce on the side. Nutrition Per serving (about 7oz/188g-wt.): 470 calories (310 from fat), 35g total fat, 13g saturated fat, 100mg cholesterol, 340mg sodium, 10g total carbohydrate (1g dietary fiber, 6g sugar), 20g protein Note: We've provided special diet and nutritional information for educational purposes. But remember -- you should follow the advice of your health-care provider. Since product formulations change, check product labels for the most recent ingredient information.
| ||
This website is created and maintained
by Klassic Web Designs. |