Roast duck in one hour from The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time (page 130) by Mark Bittman

  • soy sauce
  • whole duck

  • EYB Comments

    See recipe for variation.

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

  • Eat Your Books

    See recipe for variation.

  • bernalgirl on September 01, 2020

    So easy and delicious. Rendered the trimmed fat and have a healthy pint of duck fat for cooking

  • wodtke on June 26, 2014

    As I don't have any of the Bittman cookbooks in which this recipe appears, I made it from the recipe in the Times at http://dinersjournal.blogs.nytimes.com/2009/01/20/recipe-of-the-day-roast-duck-in-one-hour/?_php=true&_type=blogs&_r=0. There isn't much to it, but I don't think you can slate someone calling himself "The Minimalist" for that. Just start with the duck breast down, flip halfway, at high-heat and with a few bastings with soy sauce to color the skin. (I can't imagine the skin would be less than burnished without the soy, given the high temp, but who knows.) I thought the duck was tougher than it would have been with a 325 roast, but that could have been just a variation in the birds. I don't believe I would bother to do this again, just because I can't see any advantage. For those in a hurry, however, it might be worth a try.

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