Dry-brined roast duck with cumin & fennel seeds from Hot Date!: Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts (page 120) by Rawaan Alkhatib

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

    Allow to dry-brine for 8-48 hours. See recipe for duck suggestions. The book's "Umm Qais's grilling spices" called for in this recipe can be made in advance.

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