a roasting pan filled with chicken, potatoes and olives next to a fork

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Whole roast duck with prunes, olives and apricot glaze — SALLY VARGAS

Nothing is more festive than a whole roast duck burnished with crispy golden skin. It may seem intimidating, but it is very similar to roasting a chicken. The main difference is that duck takes a bit more tending. It takes longer to cook and a lot of fat is rendered as the duck roasts, which must po

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