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Technically this recipe doesn’t fit my simple boat recipe criteria. Yes, it was simple but it does require an oven of which I have none onboard. But….when my man says he wants to cook a duck and the results are so freakin’ delicious I felt I needed to share it with you all. There is a possibility that it could be cooked in a similar fashion tented with foil on a barbecue but we haven’t tried that yet so conventional oven it is.
The ingredients are all simple and easily accessible. The honey we used was generously supplied by my brother-in-law (Francois’ brother) who is in the early stages of setting up his apiary and lavender farm so this nectar of the gods is pure, unfiltered, unpasturized and pretty darned amazing all on its own.
The chopped veggies were a good addition as they cooked in all those wonderful duck juices. I think adding other root vegetables like turnip or parsnips would be a great idea for another time.
Using the cooking bag method the duck doesn’t get that rich roasted skin result but coating the skin with honey and generously sprinkling with spices gave it an oven-roasted look.
There she is all trussed and ready for the oven.
And in case you aren’t familiar with this method, this is what we used…usually readily available at most supermarkets.
So there you have it. Francois’ spectacular results…and by the way, the aromas in the kitchen drove me crazy. It was all I could do to keep from diving in before I was properly served
See what I mean? So juicy and dripping with tasty pan juices.
Thanks to Ricardo for the inspiration
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