Dedicate to my dear CRISTÓBAL ROBERTO
Stainless steel sauté pan or cast iron skillet
Sharp fine knife
One medium size whole, pastured duck
3 Large carrots
1 Medium onion
2 cups of wild, organic blueberries
Prep (approximately 30 minutes):
Take the liver, heart, and organs out of the duck. Please the duck in your clean sink and wash it gently with filtered, pure water. Pat dry.
I sauté the organs and up with rosemary, leeks, and sea salt as an appetizer and eat them up. This is how one of my best friends and business partner: Cristobal Roberto taught me to enjoy life to the fullest. Thank you to the end of the earth and back. Me en canta pato asado!
Chop the vegetables to your desired shape and size.
Place them at the bottom of the baking dish. I like to put a ¼ of a cup of stock in the dish too for moisture as it cooks. This makes it so the veggies don’t burn too.
Rub the duck with a little ghee (clarified butter) or coconut oil to help it to not dry out. You can also use a little left over duck fat for this if you have done this before or you have a good kind of fat lying around.
Sprinkle with sea salt.
Place over the veggies in the baking dish. The fat from the duck will melt down, cooking the veggies. It’s so fine.
Roast for 45 minutes on 350 and then turn the duck over and roast for another 45 minutes.
Depending on the size of your duck and the power of your oven you made need a little more or less time to bake your duck. I like it to be done and yet not overdone. When I am cooking just duck breast on its own I like it rare. It is best to roast the whole duck through.
Let cool for about 20 minutes.
I eat it for various different meals. I like to eat the legs and thighs first. I then carve a bit of the breast for another meal and it is so great the next day. I like to wrap the duck breast in two pieces of organic, pastured sugar-free bacon!
Serve to your loves and eat those duck legs with your bare fingers! ;-) I like it cave woman style for sure.
A nice sauce to go with it is sautéed wild, organic blueberries with a bit of honey. Simply warm both ingredients in a small sauté pan and its lovely to rub on the duck before you roast it if you want a sweeter flavor!
You can also use this same recipe with a whole, organic, pastured chicken.
USE THE BONES OF ANY PASTURED, ORGANICALLY RAISED, WELL TREATED duck/chicken FOR BONE BROTH
If you want to use the bones after baking a chicken that's a great idea because not only do you get the protein and fat from the meat and skin for many meals you also now have the bones to heal further. If there are other organs I sometimes out them in the stock if I don't want to eat them. I used the turkey bones from our wild thanksgiving bird and those have been the gift that keeps on giving! I am just on my last batch now in January because I alternate with beef bones. You can use any animal bones you can find especially from local farmers. Those are the best. Sometimes they have so much if you create a good relationship they'll give them away!
If you roasted your whole animal and are not in the mood to make stock right away, put all the bones and left overs in a zip lock bag and freeze them for later. When you are ready take them out and throw them in the filtered water! It's truly that easy. No big deal. I have a few bone broth recipes on the blog!