In the last few weeks I have been asked several times about duck. How to prepare it, what are my favorite recipes and where do I get it. My answers are simple. I use recipes for duck just like I would chicken or any other bird. I adjust as I see fit using what is seasonal and what sounds good. My favorite recipes for duck come from my Maple Leaf Farms cookbook I got a few years ago. Who better to teach me how to make Indiana duck than the largest supplier of duck in the country? That is where I get mine. Both online and in local retail stores that carry it.
I originally shared this recipe on my site and EarthEats.com a few years ago. I still use it because it is exactly what I want to taste in my duck with orange sauce. Sweet, tart and perfectly crispy skin.
I will be loading up on NEW MLF recipes this weekend when I join them at Chicago Gourmet held at Millennium Park in Chicago. Chef Sara Moulton will be using their duck in several of her recipes and I can not wait to try them!
|Simple yet more flavor than you ever thought you could get from a bird.
The glaze makes a nice, slightly crispy skin on the duck. A great, quick weeknight meal!