RECIPE: Ramp Stuffed Glazed Duck
This is easier than it looks, I promise! Thanks to the lovely farmers Alan and Amy at Heritage Meadows Farms, who raise these birds on real grass where they swim, walk, and eat bugs like ducks are supposed to. The resulting meat is rich and fatty.
My one word of advice here is DO NOT OVERCOOK IT. Use that thermometer and let it rest up to temp -- remember, the outside cooks the inside