We're proud to use locally-sourced ingredients from trusted suppliers for our broths. We work closely with New England-based farms and fishermen to source quality bones, vegetables and herbs while minimizing food waste. For this holiday recipe we've partnered with Joyce Farms to bring you a simple yet uniquely delicious way to eat local.
1 Joyce Farms Naked Ducks (5.0 - 5.5), innards and wing tips removed
6 bottles Five Way Foods Chicken Broth (12 cups)
1 tbsp kosher salt
1 tsp black pepper
- Unwrap the duck and allow it to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
- Meanwhile, in a very large stock pot which can hold the duck, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the duck very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
- When the duck is finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the duck from sticking when it roasts. Carefully take the duck out of the stock, holding it over the pot to drain. Place it in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the duck to sit at room temperature for 30 minutes to allow the skin to dry.
- Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the duck for 30 minutes (before roasting, sprinkle with herbs to taste, if desired). Remove from the oven and allow it to rest, covered with aluminum foil, for 20 minutes. Serve warm.
Original recipe from our partner Joyce Farms.