The amazing five-hour roast duck from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

  • thyme
  • whole duck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on May 01, 2022

    delicious. I've made this many times, using a large oval creuset gratin pan.

  • zorra on March 07, 2017

    Amazing is an apt name, especially with the suggested Chinese seasonings. A 9x13" pan is easier to maneuver though than a jelly roll sheet with hot duck fat.

  • chawkins on May 04, 2016

    Amazingly crispy skin, most of the fat were rendered. I got about 2 cups of fat from a five plus pound duck. Then meat were also amazingly tender and not dry at all. The down side was it tied you up for five hours as you have to flip the duck and drain the fat every hour.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.