We skipped the turkey for Thanksgiving this year. Instead we roasted two of the ducks that we harvested last weekend.
Kathleen stuffed them with apple and onion slices, and rubbed them with salt and pepper.
She set them in the turkey roaster and filled the bottom with half an inch of apple cider to steam a bit.
According to Fannie Merritt Farmer duck roasts for about 12-15 minutes per pound in a hot oven.
The roaster is great because it spares up oven space for pies and custards. After about 45 minutes in the roaster she moved them into the now-empty oven to crisp the skin for another 15 minutes, until internal temperature in the breast was 150 degrees.
How pretty is that? They were absolutely delicious. I think we’ll be raising more ducks next year, possibly a dedicated meat breed.
Little Farm in the Big City 