A savory autumn entrée of Roasted Duck with Orange Glaze awaits to be served alongside a vibrant medley of roasted vegetables. To complement the succulent bird, traditional trimmings, such as sweet potato casserole and freshly baked rolls, bring comforting familiarity to the repast.
Text Jeanne de Lathouder
Photography Marcy Black Simpson
Styling Mary Leigh Fitts
Recipe Development and Food Styling Loren Wood
Don’t forget to pair these mouth-watering main courses with equally enticing accompaniments for passing around the table. Click here to see our top five favorite Thanksgiving side dishes.