Aromatic braised and roasted whole duck with pancakes and garnish from Nutmeg and Custard by Marcus Wareing

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Notes about this recipe

  • wodtke on August 24, 2014

    I just used this recipe as a basis to combine braising and roasting for duck. Used just the mirepoix and stock, and made the sauce. Duck was 4 1/2 lbs, and maybe a bit overdone at 1 hr. 45 minutes of braise. After the session in a very hot oven the skin was excellent. Meat was v. tender, but didn't really taste all that much of duck. Sauce was terrific. Cold leftovers nice.

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