Roast Duck from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to hot (450°F.). Sprinkle the duck inside and outside with salt and pepper. Sprinkle cavity with the thyme and add one of the onions. Truss the duc
Ingredients
- ¼ teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 duck (5 pounds)
- 5 small onions, peeled
- 1 carrot, scraped and cut into ¼ inch rounds
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