Mon-Fri 10am to 6pm
Sat 9am to 4pm
(740) 392-6142
  • Register

Featured Products

  • Duck Eggs

      Never eaten duck eggs? Most people haven't. The differences between chicken and duck eggs, while slight, are noticeable by people...

    Read More ...

  • Onions

    People have known of the health benefits of onions for thousands of years, but only relatively recently scientists have...

    Read More ...

  • Green & Wax Beans

    Health benefits of Green beans Fresh green beans are very low in calories (31 calories per 100 g of raw bean pods) and...

    Read More ...

Buy Local - Everyone Wins!
When shopping at Harvest at The Woodward, you are supporting "mom and pop" style local businesses.  
You are not helping a CEO buy his third vacation home.
 
You are helping a little girl get dance lessons, a little boy to get a team jersey, a mom or dad put food on their table, a family to pay for their mortgage or a student pay for their college education.
 
You, our customers, are our shareholders and are the ones that we strive every day to make happy.  
Thank you for supporting Ohio small businesses!

Featured Recipe

Roasted Whole Duck

 

Ingredients

1 Whole Duck* (5-6 lbs), defrosted

Boiling Water

1 Tbsp Kosher Salt

1 1/2 tsp Freshly Ground Black Pepper

1 tsp Paprika

1 Orange, cut in quarters

1 Head Garlic*, paper removed and top trimmed

2 Celery Stalks, cut into 2" pieces

 

Directions

1. Make sure duck is thoroughly defrosted, if frozen. (Defrost in refrigerator for 2-3 days.) Start a large pot of water (deep enough to submerge a whole duck) on the stove, bringing to a rolling boil. Preheat oven to 425 degrees.

2. Remove duck from bag. Remove orange sauce packet (if included), giblets and neck from interior. Save giblets and neck for making stock. Remove excess fat from body cavity and neck. Rinse duck inside and out under cool running water. Pat duck dry. With a large sharp fork, prick the skin all over (approach at an angle), being careful not to pierce the meat (if meat is pierced, it will dry out). Carefully put the duck in the pot of boiling water; boil for 10 minutes. This will help render out some of the fat. Remove duck and let cool. Pat duck dry.

3. Mix the salt, pepper and paprika. Rub the duck inside and out with the spice mixture. Place the duck on a rack in a roasting pan breast side up. Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer.

4. Place the roasting pan in the oven. After 15 minutes, lower the oven temperature to 350 degrees. After 45 minutes, remove duck from oven. Remove any fat that may have collected in the bottom of the roasting pan. Carefully turn duck over, place back on rack in roasting pan, and return to oven for 35 minutes. At the end of the 35 minutes, remove duck from oven, remove any fat that may have accumulated, and carefully turn duck back over so breast side faces up. Return to oven. If you have a 5 pound duck, cook for another 15 minutes; for a 6 pound duck, cook for another 20 minutes (total cooking time should add up to about 22 minutes per pound). Be careful not to overcook. The internal temperature should be 175 degrees at the thickest part of the leg and thigh joint. Remove duck from oven.

5. Transfer duck to a cutting board and let stand 15 minutes. Remove oranges and celery from cavity and throw away. Remove head of garlic; roasted head of garlic can be used as a great spread for bread.

6. Carve duck and serve.

*These ingredients are available at Harvest @ The Woodward

Root

Sub categories

Powered by JU Directory

Contact Us

105 South Main Street
Mount Vernon, Ohio 43050
Phone: (740) 392-6142
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.