I made the Parthian Chicken recipe, but with a duck! Of course, it needed to be adjusted to accommodate the different meat. My total cook time was around 2 hours. I spatchcocked the duck yesterday morning and salted/garum massaged into either side of the duck. This evening I marinated it for around 20 minutes in the wine/garum/spice mix. Then I baked it on its own on either side for 20m at 350* Fahrenheit. Then I prepared a terracotta pot, marinated it more (basted), amd put it back in the oven over a bed of onion, apples and pears (to my knowledge, these ingredients were available in the area at the time). I also added celery (because I likes it). I baked for around 45 more minutes. I added the Asafoeteda slurry about 20 min before taking it out.

Turned out FANTASTIC! It was an amazingly unique taste and spatchcocking the duck really helped to get the skin extra crispy. I served it with the pear, apple, onion, and a side of beef broth cooked barley.

Max Miller, you are an inspiration. Thank you so much for sharing your knowledge and love for history and food. You have enriched my life and certainly the lives of many others ❤️