Craig Claiborne

Roast Duck

Preparation info

  • 4 or 5

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 duck (5 pounds)
  • Salt and freshly ground black pepper
  • ¼ teaspoon<

Method

  1. Preheat oven to hot (450°F.).

  2. Sprinkle the duck inside and outside with salt and pepper. Sprinkle cavity with the thyme and add one of the onions. Truss the duck and place it, breast side up, in a roasting pan.

  3. Arrange the c