Spice-roasted duck from Food & Wine Magazine, April 2014 (page 113) by Hugh Acheson

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

  • Barb_N on June 21, 2020

    The first time I’ve roasted a whole duck- one of the weird Covid purchases by my SO who has been doing the shopping these past 3 months. What better, than to serve it for Father’s Day? I used 5 spice powder instead of this dry brine mix, ugh caraway, but otherwise followed instructions. The breasts were more well done than I wanted; I think I overcompensated for the duck being 7 lb. Well at least 2 lb was fat which rendered during roasting. I now have 5 cups of duck fat in the fridge. With the dry brine on the outside of the skin, I don’t think it imparted much flavor to the meat, and there were no pan juices just fat. Served with duck fat roasted potatoes, rhubarb chutney and a crisp green salad. My husband’s response- I feel like we are eating at a fancy restaurant. Remember those?

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.