Dodine of Duck

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 ducks (4 pounds each)
  • Salt
  • 2 small onions

Method

  1. Preheat oven to hot (450°F.).

  2. Sprinkle the ducks with salt inside and outside and truss them. Reserve necks, gizzards, hearts and livers. Roast ducks for