Frank and Carrie run Back-to-Nature Organics on a family farm near Parkhill, Ontario. Their ducks start in a brooder shed and move out to pasture at three to four weeks, where they graze on grass and little critters in large paddocks, rotated to fresh pasture, with a portable pond to splash in. They are fed non-GMO grain.
Boneless duck breast with the skin on, sold by weight. Score the skin, start it in a cold pan, and render slowly until crisp, then finish in the oven and rest. Slice and serve pink with roasted fall fruit and greens.
