These are books related to farming and the sustainable local philosophy that we have read and are recommending.
Below are a few recipes which we have found to be good methods to prepare products we raise. Starting out with a few duck recipes and will be adding additional ones over time.
Cut the ducks in pieces and remove as much skin as possible. Put all the pieces in a big casserole. Mix salt, pepper, coriander, cilantro, cloves and parmesan cheese in separate bowl. Rub spice mix on the ducks, inside and outside. Pour water/wine over the duck. Bake in covered casserole until soft and tender, about 1 ½ to 2 hours at 370 F. Serve with your favorite vegetables or rice.
Recipe created from scratch by Hannelie.
Dry the duck and season lightly inside. Melt fat in a casserole. Put the duck in and cook over moderate heat until well browned on all sides. This will take about 15-20 minutes.
Remove the duck and pour off all but one half tbsps of the fat. Stir in flour and cook while stirring for about two minutes. Stir in the wine and stock and when boiling, replace duck. Add herbs and pepper. Salt is not necessary because of the olives.
Cover tightly and cook in a preheated oven (350) for 1 ¼ to 1 ½ hours. Meanwhile remove pit from olives, cover with cold water and boil for 2 minutes, drain. Add olives to duck and cook for another 15 minutes until tender. Discard herbs and check seasoning. Serve duck with olives and sauce poured over.
Recipe adapted for our table from a Glenmalure Farm recipe.
Sprinkle duck inside and out with salt, pepper and cilantro. Insert onion and 3 thinly pared strips orange rind into body cavity. Smear breast with butter.
Place duckling breast up on rack in roasting pan, with washed giblets in the under rack. Roast in pre-heated oven (350F) allowing 20-25 minutes per pound of body weight.
Meanwhile, remove orange rinds thinly from one orange, cut into matchstick strips, cover with water and boil for 5 minutes, drain. Cut skinless segments from one orange and squeeze juice from rest. In a small saucepan heat sugar and 2 TBSP water until caramelized, add chicken stock and heat gently until caramel is dissolved.
When cooked, dish duckling and keep warm. Skim excess fat from roasting pan, add chicken stock, orange, lemon juice, liqueur, stir and boil until well reduced. Check seasoning and strain over duck. Sprinkle with orange strips and garnish with segments.
Recipe adapted for our table from a Glenmalure Farm recipe