Crispy-skinned roast duck with lychee, watermelon and watercress salad from Dish Magazine, Dec 2015/Jan 2016 (#63): Bumper Christmas Issue (page 71) by Julie Biuso

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

  • Suirauqa on January 21, 2018

    This was super delicious and is easy to make especially if you prepare everything in advance as suggested. Probably would not cook the ducks for as long. Maybe for 1-1/2 hrs initially as opposed to 2. Looked amazing - a really stunning dish.

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