Roast duck from Barefoot In Paris: Easy French Food You Can Make At Home (page 115) by Ina Garten

  • chicken stock
  • whole duck
  • Serves : 4-6

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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

  • Soulkitchenjen on December 25, 2024

    This was very good. A great jumping off point. It tasted more like chicken than pork. I’m used to restaurant duck tasting like pork.

  • dc151 on April 26, 2023

    I spontaneously bought a duck on sale and then searched this site for a straightforward recipe. I chose wisely- this came out great! I did let it sit to dry before the roast to allow the skin to dry for crispier results to good effect. I also made one duck for three people- no leftovers.

  • anya_sf on March 02, 2020

    I made 1 duck for 3 people. The recipe was actually pretty easy (I had worried). I had no idea how to carve the bird and ultimately needed to use my hands to pull the meat from the bones. There wasn't much meat on 1 duck. It was pretty tasty and the skin got crispy, but needed extra salt.

  • Analyze on May 08, 2018

    The duck turned out delicious. However, I wish that Ina would give more specific instructions (I'm so spoiled by Cook's Illustrated!), like what temperature to cook the duck to, or even which direction to face it in the roasting pan. The skin underneath the duck (whichever side you face down) also ended up very flabby, and I'm wondering if there's a cooking method that would give you crisp skin on both sides of the duck. However, it was still yummy!

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