Nothing like an edible bouquet for Mother’s Day! So the day started out with green juice – and ended with molasses & maple glazed roasted duck, carrot and potato mash with chive blossom duckfat and buttermilk, and sauteed ramps and fiddleheads. From one end of the spectrum to the other. I like a little contrast in my life!
I owe all the duck credit to the website The Hungry Mouse. They have a really great, step-by-step tutorial on how to perfectly roast a duck, including a tasty glaze. Rather than repeat anything here, I’ll save my breath (or fingers typing?) and send you on over there for instructions. Just a heads up – it takes about 4 hours, but is worth it.
I cooked the carrot and potato mash from a recipe I saw in the Edible Communities cookbook. Here’s their recipe:
- 4 small carrots, cut into 1-inch lengths
- 4 Yukon gold potatoes, cut into 1 1/2 inch cubes (really any type of potato would do)
- 3 tablespoons unsalted butter (or the duckfat concotion below…yum!)
- 1/2 cup buttermilk
- sea salt & pepper
- 3 tablespoons unsalted butter, room temperature (or duckfat, rendered bacon fat, etc)
- 1 clove garlic, very finely chopped (I used ramps instead)
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- teeny bit of sea salt
It was quite a process cooking the duck, especially when using such a faulty oven. I’ve noticed ours may not heat as much as it should, so I cooked the duck at 350 for the majority of the time, rather than the recommended 300 on The Hungry Mouse. I fortunately turned it down early enough into the process, but do recommend sticking as close to the duck recipe as you can, to make sure you have the tastiest, juiciest duck evah. It was a delicious, different meal and I think perfectly suited Mother’s Day – happy Mumma’s Day!