Amazing five-hour duck from Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

  • thyme
  • Long Island 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

  • amoule on November 02, 2018

    I've made this several times and it is the ultimate crispy duck recipe. It needs to be served with a fruity chutney or something similar, but you'll never get duck crispier or with more fat rendered off. Be sure to clear the fat from the roasting pan frequently.

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