Imagine a roast duck, deep golden crackling skin flecked with garlic and herbs, emerging from your oven some cool evening. In the pan, chunks of crispy potatoes, meltingly soft onions, and carrots browned at the edges. This fantasy can become reality thanks to a pair of recipes we have here. Roast duck and duck leg confit are easier to prepare than turkey and a real show-stopper, so why not give it a try?
Duck Leg Confit and Potatoes Sarladaise, Vermont style
Inspired by Vermont’s beauty and vibrant farm-to-table food and drink culture, Rose and Anatoly Polyakov have run Heart of the Village Inn in Shelburne since 2015. “As modern 21st-century...
Flatlander Farm's Roast Duck
Keith and Lisa Drinkwine have been raising around 400 pastured ducks at Flatlander Farm in Starksboro since 2015. They specialize in two breeds, Pekin and Muscovy. Pekins, also known as Long...
