Crisp roast duck from A Good Appetite at The New York Times by Melissa Clark

  • whole duck
  • thyme
  • Show all ingredients...

  • EYB Comments

    Can substitute orange zest for lemon zest, and rosemary for thyme.

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

  • Eat Your Books

    Can substitute orange zest for lemon zest, and rosemary for thyme.

  • Foodycat on January 05, 2025

    I used garlic granules instead of crushed garlic because I was worried about it burning. Fantastic flavour! The coriander doesn't really come through but the time and lemon zest added a lot. And such a wonderful texture! I prefer duck breast well-done, so this was perfect for me. Very tender, very juicy, delicious crisp skin.

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