Crispy Roast Duck

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Here we make the most of two birds, using the legs and giblets to make confit, around which we base the later dish Confit Sarladaise. With the breasts left on the bone you can make a delightfully sophisticated roast which bows towards China and France in flavour and execution.

When buying the ducks, ask your butcher to remove the legs, the backbone from behind the breasts and the wishbones. Get him to clean the gizzards