Caraway-crusted roast duck with balsamic-glazed pears from Bold: A Cookbook of Big Flavors by Susanna Hoffman and Victoria (Jenanyan) Wise

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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

    Marinate 4 hours to overnight.

  • hillsboroks on September 14, 2015

    My husband the duck hunter raved over this recipe when I tried it on one of his wild mallards. It is very easy to put together in the morning to marinade and a breeze to cook for dinner. I left it in the marinade about 8 hours. The caraway and brandy blend beautifully with the wild duck flavor and doesn't overwhelm it at all. The pears roasted with balsamic vinegar really complete this dish so don't be tempted to skip making them. The duck turned out perfectly when I left it in the oven for an additional 10 minutes. I don't know if this was because it was a wild duck or if it was my oven but I checked every five minutes once the recipe cooking time was reached and the extra 10 minutes still left it a nice medium rare. We will definitely make this again.

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