Roast Duck (with the combined recipe for) Roasted Butternut Squash, Roasted Brussel Sprouts, Toasted Pecans, Pear and Craisins

First video: Roast Duck

The Second video:  Roasted Butternut Squash, Roasted Brussel Sprouts, Toasted Pecans, Pear and Craisins

Roast Duck recipe:

• 6 to 7 pound Duck.
• 6 cloves of garlic.
• 2 lemons, one sliced into 1/8″ slices, the other lemon squeezed for its juices.
• Salt.
• Pepper.
• 1/2 cup Balsamic Vinegar.
• 1/4 cup of Honey.

Instructions:  Preheat oven to 350 degrees

• Clean and wash Duck, remove giblets from cavity and pat Duck dry inside and outside.
• Place the Duck on a work surface and carefully score the Duck’s skin on the breast area in 1″ diamond pattern.  Do not cut the meat, only the skin! 
• Poke the fatty part of the thigh with the tip of the knife to help release the fat during the cooking process.
• Season the Duck inside and out with a liberal amount of Salt and Pepper.
• Place Duck breast-side up in Roasting Pan with a rack.
• Tuck the wings under the Duck to avoid burning the tips.
• Fold all flapping skin under the Duck.
• Put Garlic and Lemon slices in the Duck’s cavity.
• Tie the Duck’s legs together with Butcher’s twine.
• Set timer for 60 minutes.

After 60 minutes of Roasting:

• Remove Duck from the oven.
• Flip Duck on its breast (Breast-side down).
• Return Duck to the oven.
• Set timer for 40 minutes.

After 100 minutes (1 hour and 40 minutes) of Roasting:

• Remove Duck from the oven.
• Carefully lift Duck and drain any excess liquid from the duck and set Duck aside.
• Carefully remove all the Duck fat juices from the Roasting Pan into a separate container.
• Flip the Duck breast side up back on the rack in the Roasting Pan. (The roasting pan has no juices in it now.)
• In a small bowl, combine Balsamic Vinegar and Lemon Juice.
• Brush the Balsamic mixture liberally all over the Duck.
• Return Duck to oven for another 40 minutes.
• Set Timer for 10 minutes so you can brush the Balsamic/Lemon mixture on the Duck every 10 minutes.

After 140 minutes (2 hours and 20 minutes) of Roasting:

• Combine leftover Balsamic mixture with Honey.
• Brush Duck with a liberal amount of the mixture (especially the scored areas).
• Return Duck to oven for another 40 minutes.
• Set Timer for 10 minutes so you can brush the Balsamic/Honey mixture on the Duck every 10 minutes.

The Duck has now cooked 180 minutes (3 hours).

• Check the internal temperature of the Duck.  It should have an internal temperature of 165˚F (74˚C).

Roasted Butternut Squash, Roasted Brussel Sprouts, Toasted Pecans, Pear and Craisins Side Dish

This dish is fast, easy and has an incredible explosion of flavors that compliment most any dish.  It really complimented the Roast Duck!

Ingredients:

• 1 medium-size Butternut Squash
• 20 Medium-size Brussel Sprouts
• 1 Cup of Pecans
• 1 ripe Borsch Pear, peeled and cut into bite-size pieces.
• 3/4 cup of Craisins
• 3 Tablespoons of Organic Maple Syrup
• 1 teaspoon of ground Cinnamon
• Olive Oil.
• Salt and Pepper to taste.

Instructions:  Preheat oven to 400 degrees.

Butternut Squash

• Use a cookie sheet pan lined with foil or use a silicone mat.
• Peel, cut in half and remove seeds from the butternut squash.
• Cut each half into 1 1/2″ cubes
• Add squash to a medium-size bowl
• Add 2 Tablespoons of Olive Oil, Cinnamon and Maple Sugar to the bowl and coat the Butternut Squash.
• Place Butternut Squash on a cookie sheet so they don’t touch.
• Bake in the oven for approximately 12-15 minutes until tender and slightly brown.

Brussel Sprouts

• Use a cookie sheet pan lined with foil or use a silicone mat.
• Wash, clean and trimmed ends of each Brussel Sprout removing yellow leaves, and cut them in half.
• Add Brussel Sprouts to a medium-size bowl.
• Add 2 Tablespoons of Olive Oil, salt, and pepper to taste and combine to coat Brussel Sprouts.
• Place each Brussel Sprout half cut-side down on cookie sheet
• Turn and brown both sides (approximately 7-10 minutes per side)
• Approximately 10-15 minutes until tender and browned.

Pecans

• Using a small dry frying pan over medium-high heat
• Add pecans and continually keep the pecans flipping until slightly browned and remove from heat.

Combine Butternut Squash, Brussel Sprouts, Pecans, Pear and Craisins in a large bowl and mix thoroughly to combine flavors and serve.

Bon Appetit!!!