From Everspring farm in the London area.
Score the skin in a diamond pattern being sure not to cut the flesh (or yours…) In a hot pan brown the duck skin side down until it’s golden. Put in a 400F oven, leave it skin side down. How do you like your steak? Because that is how you will like your duck. Medium rare is my choice for duck, so I leave it in the oven for about 9 minutes. You can BBQ duck, but you must have a drip tray as the fat creates big flare ups. Without the tray you will have creosote duck and that’s a whole other recipe…… Let the duck rest after cooking for at least 5 minutes. This month we’ve been serving this with Kale and roasted beets.
To cook the kale wash it and leave it wet. Put it in a pan with about ½ inch of water and a pinch of salt. Stick on a lid, bring to a boil then turn it off. Leave the lid on for about 10 mins while it steams itself. Remove the lid and drain the water. Feel free to dress it with some pepper and olive oil (or duck fat..)
