- 1 naturally raised duck (5-7 pounds)
- ¼ cup maple syrup
- 2 tbsp. shoyu or natural soy sauce
- 2 tbsp. lemon juice and 1 tsp. Zest
- Preheat oven to 300-315°.
- Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
- Season the duck with sea salt and freshly ground black pepper.
- Place the duck, breast side down, into a roasting pan for one hour.
- After the first hour, carefully flip the duck over and roast another hour.
- After the second hour flip the duck back over and roast one hour. Remember to prick the duck with a knife to help release the fat onto the skin.
- On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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