Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Preheat the oven to 500 and prepare the duck. Be sure to multiple the ingredients of the sweet potato and salad to match the number of guests you will be serving. Once the duck is in the oven, prepare the sweet potatoes. The sweet potatoes can be placed on the lower shelf below the duck and will be fine at whatever temperature the duck needs. While those roast, prepare the sauce and all the ingredients for the salad. Place the sauce over steamy water to keep it warm. Slice the duck to serve, warm the sauce if needed and toss the salad with the dressing and other ingredients. Serve altogether.
Crispy skinned, moist, flavor packed duck is a beautiful change from your typical protein. The best tool for roasting a duck is a meat thermometer as it is the best indication of when it is cooked, and not overcooked. We used a Muscovy duck, but this recipe can work for Pekin as well.
Fresh, powdered and candied ginger are whipped into roasted sweet potatoes and baked up with eggs for an almost souffle dish. Place in a small baking dish or in a few ramekins for individual portions instead. Save time by cooking the sweet potatoes several hours ahead when you are making breakfast or dinner the night before.
Perfect for drizzling on Roast Duck or Chicken. Lapsang Souchong Black Tea is the best for this and we highly recommend a good quality variety such as from Seven Cups. Instead of the broth use the strained drippings after the duck or chicken is roasted.
What a lovely way to showcase both chestnuts and those sweet little cuties on a bed of spinach greens. Creamy yogurt dressing brings everything together. If you don’t have dates, use dried apricots or cranberries instead. Walnuts substitute nicely for the chestnuts if they are not available.
