Hollywood Holidays: Chrome Hearts Co-Owner Makes Duck for Thanksgiving

Stefanie Keenan/Getty Images for Chrome Hearts
Laurie Lynn Stark

Duck, duck, yes.

Thanksgiving is fast approaching, and if you're having a hard time figuring out what to bring to Friendsgiving or to cook for your family's upcoming feast, fret not. We've asked fashion and beauty insiders to share their favorite recipes in celebration of the upcoming holiday. Here, Chrome Hearts co-owner Laurie Lynn Stark shares her delicious duck recipe.

Chrome Hearts co-owner and designer Laurie Lynn Stark may be known for her brand's luxe rock 'n' roll clothing, accessories and leather goods, but she's also a rock star in the kitchen. There's a reason Chrome Hearts' atelier in Hollywood is equipped with a state-of-the-art kitchen that's ideal for serving guests breakfast or lunch. Just in time for Thanksgiving, Stark shares a duck dish that gives any turkey recipe a run for its money.

Wet ingredients:

One duck (equals a snack for six or a meal for two to three people); order from your local butcher ahead of time or pick it up semi-frozen
One 9 oz. jar of hoisin sauce
Two 9 oz. jars of apricot preserves
Two 9 oz. jars of cherry preserves
One jar of honey (local honey is the best)
Pink salt
Five green onions
tablespoon fresh chopped parsley for garnish
1 1/2 teaspoon distilled white vinegar
Marmalade preserves (you can make my own or purchase from the store) 

Dry ingredients:

1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/8 teaspoon ground cloves


1. Thaw duck, if frozen, for two days in the refrigerator. Use shears to cut off any extra fat on the top and bottom of the duck cavities. Wash the duck and dry completely.

2. Mix the dry ingredients with the wet ingredients, then add the preserves and a splash of brandy or Southern Comfort. Baste the duck with a thick layer of the mixture inside and out.

3. Preheat oven to 300°F. Place the duck on a roasting pan in the oven. Cook for 2 hours and baste every 10 to 15 minutes until the fat has dripped off the duck and the skin has become tight and crispy. It's a long, slow cook, so adjust your oven accordingly. 

4. Carve the skin and meat from the duck and serve with a slice of onion and Peking duck pancakes.