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For an elegant and easy-to-make holiday meal, chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar favors slow-roasted Pekin duck paired with savory vegetables.

Source: The Martha Stewart Show, December 2010



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How would you rate this recipe?
  • ALR6340336DW
    23 DEC, 2017
    Made it exactly as the recipe calls for and watched the show (more than once haha) came out AMAZING! My mother grew up on our family farm (as did I) and this instantly recalled duck etc she had growing up, but much better. My little brother had never eaten duck before and was hesitant, but enjoyed it. The salsa rossa was a great addition. The roasted vegetables recipe was perfect, although required more than one grocery store to find fennel in our small mountain town (less than 4,000 population).
  • bespokevents
    25 JAN, 2011
    This recipe was FANTASTIC! Made it for Christmas day dinner and wow! Not a piece of duck was left. The meat was really flavorful and moist, and the balsamic glaze gave the skin such a nice golden brown color, crsipy with a sweet tangy flavor! Must make it with the roasted root veggies! Will most definitely be making this for Christmas for years to come!
  • BABL574
    17 DEC, 2010
    Note about duck: Should be Long Island or "Pekin" ducks. "Peking" is a type of preparation for duck and "Pekin" without the "g" is the breed. Thanks for the great recipe!

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