An easy Sunday celebration of local bounty: slow-roasted fresh duck from Plum Creek Farm. Rubbed with sea salt, lazily glazed with a dulcet slick of Ohio Honey, and left to roast at 325. Basted, when I entertained the notion, and “done”, when my eyes, nose and fingers told me so. Simple.
Accompanied by a salad of non-local, organic citrus segments of lime, meyer lemon and murcott, raw pea leaves, tendrils and shallot, as well as a mound of steamed Massa Organics brown rice. Both salad and rice were left to mingle with the strained and (mostly) defatted duck jus to which a touch of sea salt, citrus juices and honey were added.
It was difficult to select a spotlight shot for this post, as all of the choices looked just ducky to me.
