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
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
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.