DUCK
JUNIPER-RUBBED ROAST
WITH CHERRY JUS
Angie Mar
CHEF-OWNER, THE BEATRICE INN,
NEW YORK CITY“When we were opening
The Beatrice we wanted to
do a duck that was
reminiscent of my child-
hood. I remember seeing
the ducks hanging in the
windows in Chinatown,
lacquered and beautiful,
and then having my
father’s smoked duck at
Christmas. These are such
vivid food memories for
me. I love this technique
as it allows the fat to
render and the meat to
cook slowly and evenly.”COOK
THE
COVER
119
DECEMBER 2018