Honey-glazed roast duck from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (page 92) by Edward Lee

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

Accompaniments: Hot sauce; Pineapple-pickled jicama; Bourbon-pickled jalapeños

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

  • JoanN on July 30, 2013

    This is the first recipe I've made from this book that didn't work for me. I followed the directions as written, but the duck didn't render a sufficient amount of fat and the skin wasn't as shatteringly crisp as I like it. Flavor of the glaze was very good. The garlic cloves roasted in the duck fat and the glaze that dripped into the pan were the best parts of the recipe.

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