Dinner or lunch recipe for Roasted Duck with a healthy green salad
1 Fresh Whole Duck/or frozen
1 Tbs. Sea Salt+ 1 Tbs. additional salt
1/2 Tbs. Ground Black Pepper
1/2 tsp. Sweet Paprika
1 Tbs. Olive Oil + 1/2 tsp for the baking pan
Sprinkle of Crushed Red Pepper
3 Cloves of Garlic, split in halves
Young Green Salad Mix
2-3 Ripe Tomatoes
Mozzarella Cheese Balls
1/2 Tbs. Olive Oil
Juice from 1/2 Lemon
Salt to taste
4-5 roasted mushrooms *optional
Preheat the oven to 400F/200C.
Boil a large pot of water with salt – you can drop in veggies and make a nice broth.
Drop the Duck into the boiling water and let it cook for 5 minutes.
Take it out let cool down on a wooden board for a little while.
Season the duck inside and out with salt, pepper and sweet paprika.
Rub the duck all around with olive oil.
Sprinkle crushed red pepper, rosemary and parsley on top; Always put the duck breast side up.
Make a several holes in the duck skin and fill each hole with garlic cloves
Transfer the duck in to a greased baking pan. If you have a rack for the baking pan your duck will be evenly baked faster.
Cook the duck for the next 40-45 minutes or until the skin is turning dark, and when you poke there is no blood coming out (it also depends on size of the duck, you can roast for an hour if the duck is large)
Meat should start to fall apart and skin should be crunchy.
Assemble the salad. Serve with some baked potatoes and freshly baked bread on the side too.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.