Slow roasted duck with orange and soy sauce gravy from Kevin Belton's Big Flavors of New Orleans (page 158) by Kevin Belton and Rhonda K. Findley

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Notes about this recipe

  • imaluckyducky on January 04, 2025

    5 stars. YUM! The sauce alone is worth the whole recipe, nicely sweet tart and salty with a wonderful duck dripping finish. Had to substitute watered down red wine vinegar with a bit of sugar for the tawny port with no ill effect. The duck comes out so tender the meat falls off the bone without being dry. We had to make 1 5.5lb duck stretch between three people, so put it on a bed of flat rice noodles with the sauce, cilantro, shaved carrots/cucumber/radish and a fried egg on top. Delicious!

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