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 Island ducks, have the most fat and average around four and a half pounds. The French Muscovy breed grows more slowly and, though with less fat than the Pekin, it tends to have a richer flavor. Muscovys can get as large as eight pounds. The farmers kindly share what they feel is the best method for roasting a whole duck. As Keith says, “We started our farm so people could cook and eat well at home, not just at restaurants.” Flatlander Farm sells their pastured duck, goose, chicken and farm-grazed goat at the Burlington Winter Farmers Market at UVM.

Flatlander Farm | @flatlanderfarm
Burlington Winter Farmers Market | @bfmvermont

Photography By Brent Harrewyn | November 12, 2018

Ingredients

  • 1 pastured frozen duck, 4½ to 6 pounds
  • ½ to 1 cup coarse kosher salt
  • ½ cup brown sugar
  • Black peppercorns
  • Fresh herbs such as rosemary, sage and thyme
  • 4 tablespoons butter
  • 2 teaspoons ground pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • Optional: Potatoes, onions, carrots, Brussels sprouts or turnips, cut into chunks

Instructions

At least 24 hours before roasting, place frozen duck in a large deep pot and cover with cold water. Add . to 1 cup of coarse kosher salt and brown sugar, peppercorns and herbs such as rosemary, sage and thyme. Place pot in refrigerator. The duck will be fully thawed and brined in 24 hours. Duck can remain in brine for up to 3 days.

Preheat oven to 425 degrees. Remove bird from brine mixture and drain cavity of excess water. Pat duck dry with towel. Place bird on a rack in a pan on your counter and bring to room temperature for about an hour. In a small saucepan, melt butter and add ground pepper, garlic powder and kosher salt. Using a sharp knife, prick or crosshatch skin across the breast area. Try not to pierce the meat below the skin as exposing red flesh could dry out the meat during roasting. Place bird on a rack in a roasting pan and brush butter and seasonings across the bird’s skin. If desired, add cut-up veggies and arrange around the bird. Place pan in oven and roast duck, breast-side up, for 45 minutes. Remove from oven and turn duck breast-side down and roast for another 45 minutes. Turn duck over again so that it finishes roasting breast-side up. Total cooking time will depend on the size of the bird. A 5-pound duck usually requires a total cooking time of 2 hours. Use a meat thermometer to ensure that bird has reached 160 degrees. Remove pan from oven, tent bird loosely with foil, and let rest at least

15 minutes before carving.

Ingredients

  • 1 pastured frozen duck, 4½ to 6 pounds
  • ½ to 1 cup coarse kosher salt
  • ½ cup brown sugar
  • Black peppercorns
  • Fresh herbs such as rosemary, sage and thyme
  • 4 tablespoons butter
  • 2 teaspoons ground pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • Optional: Potatoes, onions, carrots, Brussels sprouts or turnips, cut into chunks

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