Craig Claiborne

Duck à l’Orange

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Preparation info

  • 4

    servings
    • Difficulty

      Medium

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

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 duck (4 to 5 pounds dressed weight)
  • Salt and freshly ground black pepper
  • 2

Method

  1. Preheat oven to moderate (375°F.).

  2. Sprinkle the inside of the duck with salt and pepper. Place the bird on a rack in a roasting pan, place in oven, and roast