Roast Duck "Apicius" Serves 4-6. Ingredients: 1 whole pekin duck about 5 lbs, ... Slip the sprouts into the oven and roast for about 8 minutes and then pull them out and give them a stir.

Return the duck to the oven and roast it for 10 minutes. Transfer the duck to a platter, cover with foil, then let it rest for 30 minutes before carving. While in the duck is roasting, cut the ...

10 sprigs of thyme. 1. Preheat the oven to 325 degrees. 2. Cut off the wing tips from the duck and reserve. 3. Remove the paper sack and the neck from the cavity of the birds.

1/4 cup duck fat. 1. Heat the oven to 425 degrees. ... Once the roasted duck has cooled, remove skin and fat. Tear the skin into pieces and place it in a heavy-bottomed saucepan.

Preheat oven to 300°F. Roast duck for 25 to 35 minutes, or until medium rare. Rest until cool enough to remove breast, thighs, and legs, keeping the skin intact.

While the duck is resting, make the kumquat sauce. Place the honey in a 2-quart heavy-bottom saucepan over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize.

So this holiday season why not roast a duck? As noted, it’s pretty simple. However, you do need to set aside enough time to let the bird cook properly in the oven, just as you would when ...

Nancy Oakes' Slow-Roasted Duck: "I find that 2 1/2 to 3 hours at 325º really gives me a crisp duck, where all the fat is rendered and I haven't set off my smoke alarm or splattered my whole oven ...

Steamed Edamames Tossed with Olive Oil-Lemon and Sea salt Yield: Serves 4. 1 bag whole edamame pods, defrosted Juice of one lemon 3 tablespoons extra virgin olive oil St. Mauritius Sea salt ...

Roast the duck low and slow, pricking the skin every so often to drain out the fat. (Do be careful, however, not to prick the meat; you don't want to lose any juices from the meat.) ...