Crisp roast duck with olives from A Table in the Tarn: Living, Eating and Cooking in Rural France (page 146) by Orlando Murrin

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

  • wodtke on October 07, 2014

    This works reasonably well, but be sure to read the comments. As one commenter says, the recipe would result in very overdone duck if followed. I followed the commenter's suggestion, with the addition of 7 minutes at 450 breast down to crisp up the lower half of the bird. All in all, I'm not sure this adds anything to a straight-forward roast at 325.

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