1 5 lb. whole Pekin duck
4 cups boiling-hot water
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper, plus 1 tablespoon
2 tablespoons of duck fat (or two tablespoons of butter)
2 medium leeks, cleaned, sliced and minced, white only
1 ½ cup dry white wine
1 -8 oz. jar pear jam
1½ lb green beans, trimmed and cut diagonally into ½ -inch pieces
¼ cup pine nuts
2 tablespoons finely chopped fresh flat-leaf parsley
1½ teaspoons finely grated fresh lemon zest
2 teaspoons extra-virgin olive oil
8 whole star anise (or 6 tablespoons pre-ground whole star anise*)
6 lamb shanks (about 1 pound each), fat and sinew trimmed
3 tablespoons olive oil, divided
3 cups chopped onions
2 ½ cups chopped celery
1 ½ cups chopped carrots
2 tablespoons chopped garlic
7 cups low sodium Chicken stock
10 oz. Lite coconut milk
1 cup blood orange juice
2 ½ tablespoons grated blood orange zest
2 tablespoons honey
Sliced blood oranges – optional garnish
ADVANCE PREP: Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.
* The powder of the whole star anise is more flavorful than ground seeds.
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The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.