Slow-roasted duck breast from All About Roasting: A New Approach to a Classic Art (page 362) by Molly Stevens

  • moulard duck breasts

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted cherries with creamy polenta

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

  • rmardel on November 20, 2024

    Great technique. The fat was rendered perfectly and the instructions clear and easy to follow. Like bching, my duck was perfect at 45 minutes.

  • bching on October 04, 2014

    Very good technique. I did not use a thermometer. The duck was just the way I like it at 45 minutes.

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