Two ways to cook duck depending on how you like it:
If you enjoy crispy duck and dont mind it being a little dry in places then in the oven is the way to go.  If you prefer more tender juicy duck, then I would do it in a slow cooker or crock pot.  I have included two recipes that look quite good for either method.

Below is a link to a detailed description of how to roast a duck in the oven.  I haven’t tried this one but i read through it and it looks quite good and very detailed instructions.

https://juliasalbum.com/how-to-cook-duck/

Here is a good recipe for slow cooking duck.  This takes a bit longer but appears to be easier to make than the other recipe.

https://www.foodandwine.com/recipes/slow-cooked-duck-green-olives-and-herbes-de-provence

Pea Sprouts (in the small bags) are great mixed in salad or tossed with a little lemon juice and olive oil as a garnish on top of a grilled or roasted meat.

The long tube is organic butter…restaurant size 🙂

Artichokes I think they are best steamed.  Cut the tops off, pull off the first layer of leaves, and steam with a half a lemon and a little rosemary.  Artichoke Dipping Sauce:My absolute favorite is: 1/2 mayonnaise, 1/2 plain yogurt, mix with yellow curry powder until bright yellow.  Add a little salt and pepper.  If you don’t have plain yogurt, just mayonnaise will do.

Homemade Mayo?I always make my own Mayo…it’s quite easy once you’ve done it once, especially if you have a stick style hand blender it takes a few seconds..by hand it takes a few minutes and some muscle power…If you want to try

For Hand Blender:  use a tall narrow container (most hand blenders come with one) a tall glass can work too if your blender fits in it.Combine: one raw egg, a teaspoon of mustard, a pinch of salt and a pinch of pepper.  Then slowly pour your favorite oil..I use olive oil ( about 1/2 cup) so that it floats above the first ingredients.  Let sit for 10 minutes so that the temperatures all even out. (this is especially important if your oil is room temp and the egg and mustard are refrigerator temp)put stick blender all the way to the bottom…then start it and slowly raise it up into the oil until you get to the top..by the time you get to the top, you’ve got mayo…you can stir in any remaining oil with a spoon.

By Hand:take whole egg, mustard, salt and pepper and mix in a bowl with a whisk.  Keep whisking and add oil very slowly until you have mayo..
Will keep up to a week in the fridge.

Shishito Peppers:These small little green peppers are super tasty.  I recommend shallow frying them in about 1/4 inch of olive oil in a frying pan until they start to blister, then take them out and dry them on a paper towel.  Sprinkle with salt and eat on their own.  1 in 10 might be a little spicy!PRO TIP: you can save the oil you cooked these in for use later to give your morning eggs, or fried potatoes, or just about any veggie a little extra flavor.

BasilHOW TO KEEP BASIL FRESH!!don’t leave it in the refrigerator or it will die in a day.The best trick for keeping it fresh is to put it in a small cup of water in a windowsill and cover it with an upside down plastic bag.  It makes a mini green house for the basil and it will stay fresh for a week.

Rainbow chard and Kale:both of these power greens are really good and good for you!Both are good prepared in the same way, sauteed with a little oil, maybe some garlic or green garlic.  I toss them in a hot pan give em a couple tosses then turn it down and let them cook a short while. I prefer them a little cruchy still.  A splash balsamic vinegar on them when they’re done is quite tasty too!

As always if you find anything in the box you’re not sure what to do with…don’t hesitate to reach out and ask..I’ll be happy to explain and find recipes for you.
Hope you enjoy the box this week!
See you next week. Gabe