• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more


Roast Duck

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  • Ready in: 10 minutes prep; 2 1/2 hours in oven
  • Serves: 4
  • Complexity: easy
Roast Duck

Here's North Branch Farm's  simple way to roast a duck.


  • 5 to 6 lb. duck


Preheat oven to 425 °F.

Rinse duck inside and out. Prick skin all over with a sharp fork. Place breast-side up on a rack in a 13” x 9” x 3” roasting pan and pour boiling water over the duck to tighten the skin. Cool, and empty any water that may have gone inside the duck. Pat duck dry inside and out then rub with salt and pepper.

Roast for 45 minutes, turn over, then roast 45 minutes more. Turn over again (breast-side up) and drain any liquid from the duck into the pan. Continue roasting about 45 minutes more or until the skin is brown and crisp (about 2 1/4 hours total). Let sit for about 15 minutes before carving.

Serve with a sauce or gravy, and roasted root vegetables or stuffing.

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