Photo © Stephanie Meyer.
When I was growing up in NYC in the ’60s, my dad would take me out every week for roast duck at any of the half dozen amazing Czech and other Eastern European restaurants that helped define the Yorkville neighborhood of Manhattan for generations. Those days are gone: The German, Czech and Polish restaurants that served some of the best traditional comfort food in the city are no more. It took me years and many trips overseas to figure out how to replicate the spiced orange duck that was so popular when I was a kid. It was fancy food back then, for sure. This recipe is easier than it looks, and the results are stellar every time. It’s foolproof. SEE RECIPE »