Roast duck with apples, clementines and prunes from The Kitchen Diaries II (page 492) by Nigel Slater

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

  • joneshayley on January 21, 2018

    The recipe doesn’t state how long to leave duck in oven once the heat is increased. I left it for 18 minutes- for crispy skin, but medium cooked breast. Perfect for me. The gravy ( I blended it) is a revelation, it’s sweet, savoury and unctuous. The perfect gravy to stand up to the strong flavour of duck. As a stuffing, the apple/prune combo wasn’t to my taste, but worth doing for the 1/2 that is added to that delicious gravy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.