Not home grown but from local farm, via nephew Andrew, what on earth do you do with Duck, never bought it, never ate it, so never cooked it, any ideas

You build it a pond

Yum ... give me a while I'll be back with recipe!

Here you go ...
Duck!

Roasted Whole

Ingredients:

1 whole duck 4-5 lbs
1tbsp sesame oil
3 tbsp freshly cracked while pepper
2 tbsp peeled and finely chopped fresh ginger
2 tbsp chopped fresh orange zest
2tbsp kosher salt (rock salt)

Method:
Combine white pepper, ginger, orange zest, and salt in small bowl and mashed together; rub all over surface of duck. Put on plate and refrigerate overnight, uncovered, to allow flavours to infuse!
Roast
Roast duck (depending on size but I would work along rule of thumb 180 @ 20/lb).
Baste duck while cooking.

The Sauce: (this is the good bit!)
5 tbsp hoisin cause
3tbsps roughly chopped fresh coriander
2 tbsp chilli-garlic sauce
1 tbsp peeled and finely chopped fresh ginger


Morean Duck – popular Mediterranean dish

1 duck – olive oil for frying
Paprika
1 onion minced
1 clove garlic (or more!!) crushed
1 tomato peeled seeded slices
1 tbsp flour
½ pint chicken stock
¼ pint Madeira
2 tbsp chopped olives

Method:
Cut bird into convenient serving pieces, brown in oil, put into casserole and sprinkle with lots of paprika
Add more oil to fry pan, sauté onion, garlic, and tomato few mins.
Mix flour with water and add chicken stock and Madeira.
Gradually add to pan simmer till it thickens
Finally mix in chopped olives
Pour over duck and bake

Mod oven 180 for about an hour, test for tenderness … then tis done!

Yummy with mashed spuds and fresh Lottie veg!!

Enjoy!