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Roast Duck

Roast Duck with Cumin and Lavendar

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
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Servings

Ingredients

  • 1 Grow & Behold whole duck
  • 2 tablespoons dried lavender
  • 2 tablespoons ground cumin
  • 1 tablespoon ground black pepper
  • 1/3 cup honey

Instructions

  • Defrost bird in fridge. Take out of the fridge 30 minutes before you plan to roast, to allow to come to room temperature. 
  • Preheat oven to 300°F.
  • Prick skin all over with a pushpin or thumbtack. (This will allow the extra fat to render out as the duck cooks.)
  • Rub with dried lavender, cumin, and black pepper.
  •  Bake in a deep dish or Dutch Oven, uncovered, for 2-4 hours. Every 45 minutes, remove the pot from the oven, carefully drain off the fat*, and turn the bird. You’ll get about 1/3-1/2 cup fat each hour. Once you notice that most of the fat is done rendering (about 2-4 hours later), proceed to the next step, or serve.
  • Optional: Rub duck all over with honey and turn up heat to 450°F. Roast for 20 minutes or until skin is crispy. 
  • Serve hot or cold.
  • Recipe inspired by Yitzchok Bernstein 
  • Roast Duck
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