Main Dish Ingredients

Preparation Instructions

1. Preheat oven to 250°F , or 225°F if using convection oven.
2. Take your whole duck and wash the outside well, pat dry and season with salt and pepper.
3. Mix honey and sherry vinegar.
4. Place the duck in the oven for approximately 3 hours.
5. After 3 hrs of cooking, start brushing the duck with the honey and sherry vinegar every 30 minutes.
6. Check the duck after 5 hours. The leg should pull away from the body very easily like a confit. If not ready leave in the oven for 1 more hour.
7. Serve on a platter with your favourite grilled vegetables, and roasted potatoes.

Side Dish Ingredients:

Preparation Instructions

1. Boil the potatoes in heavily salted water till tender, 20 minutes.
2. Blanch the carrots in boiling water for 3 minutes.
3. Cook the beets from cold water and splash of red wine vinegar for 45 minutes and peel.
4. Toss all the vegetables and potatoes in oil and season well with salt.
5. In the last hour of cooking duck, place all vegetables around duck to finish roasting.
6. Remove from oven and let cool for 30 minutes, brush vegetables and duck with the honey and sherry mixture.
7. Serve family style with a fork to shred the meat.