Easter Dinner: Roast Duck and Grilled Veggies

I’ve had duck before, but never like this. For those who haven’t had it, duck is 100% dark meat. If done right, it’s fall-off-the-bone tender, juicy and flavorful, with the exact amount of crispy skin. It does not taste like chicken. Jon found a recipe to maximize the juiciness. The  marinade knocked it out of the park. The house smelled so good, I could hardly wait to dig in. He paired the duck with grilled carrots and asparagus.

How to Duck recipe: The Hungry Mouse

Grilled Veggies

  • 3 cups baby carrots
  • 1 bunch asparagus, chopped

Coat the veggies with oil olive and mix in salt, pepper, garlic, rosemary and oregano. Place in a grill skillet and grill until slightly charred (15 minutes). The veggies will still be a bit crunchy. For softer veggies, grill longer.


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