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January 2012: Roast duck simmered in Steen's cane syrup … how bad could that be?!
We love duck. But for some reason, although we'll roast a chicken for Sunday dinner at the drop of a hat, we had never tried preparing duck at home. One reason is that good, farm-raised duck can be a little on the pricey side. So it makes sense to have a good recipe to work from. Since this one courtesy of the famed kitchen at La Provence restaurant called for simmering the whole ducks in Steen's Cane Syrup prior to roasting, it seemed safe to assume that the results would be delicious. And they were. Recipe HERE. More on preparing it, and photos of the process, HERE.
