Slow Mediterranean Kitchen
We have long been fans of Paula Wolfert's recipes - a memorable one is for chicken smothered in sweet onion cream with country ham, but her slow-roasted rack of lamb with parsley, thyme, and rosemary has also appeared on our table more than once. In her cookbook, The Slow Mediterranean Kitchen, Ms. Wolfert supplies the reader with numerous options to put something in the oven, and return hours later to a wonderful meal. Today we would like to share a duck recipe that we have fixed for friends, many of whom have requested the recipe. The dish does require a long time in the oven, but aside from making a sauce (which is optional), there is nothing to be done while the duck roasts.
With the duck, the spicy sweet potatoes would be a good choice, along with some sautéed Swiss chard, or the wilted cabbage salad we've included.
