Articles with 'lemon zest'

Maple Roasted Duck



  • 1 naturally raised duck (5-7 pounds)
  • ¼ cup maple syrup
  • 2 tbsp. shoyu or natural soy sauce
  • 2 tbsp. lemon juice and 1 tsp. Zest
  1. Preheat oven to 300-315°.
  2. Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
  3. Season the duck with sea salt and freshly ground black pepper.
  4. Place the duck, breast side down, into a roasting pan for one hour.
  5. After the first hour, carefully flip the duck over and roast another hour.
  6. After the second hour flip the duck back over and roast one hour.  Remember to prick the duck with a knife to help release the fat onto the skin.
  7. On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(1 votes, average: 5.00 out of 5)

Sweet Beet Salad

  • 7-8 baby beets (small beets)
  • 1/2 small red onion, peeled
  • 2 cups water
  • 2 tbsp. fresh dill minced or 1/2 tbsp. dried dill
  • Juice and zest of one lemon
  • 1/4 cup olive oil
  • Sea salt
  • Black pepper

Bring beets and water to a boil.  Reduce flame to medium and cook 35-40 minutes or until beets are soft.  Remove beet skin and slice beets into 1/4 inch moons.  Cut onion into thin crescents.  Combine olive oil, lemon, dill, sea salt and black pepper and coat beet and onions.  Marinate for 25-30 minutes, turning once or twice.

(1 votes, average: 5.00 out of 5)