Craig Claiborne

Duckling with Olives

Preparation info

  • 6

    servings
    • Difficulty

      Medium

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

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 duckling (5 to 6 pounds)
  • 2½ cups pimiento-stuffed olives

Method

  1. Preheat oven to hot (425°F.).

  2. Stuff the duckling with one and one-half cups of the olives. Truss to hold the wings and legs closely to the body. Prick the duckling all over with the tines of a fork. Place on a rack in a shallow roasting pan an