Cranberry, Blueberry, and Apple Cider-Glazed Duck with Chestnut, Oyster, Corn and Mushroom Dressing

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Unfortunately, I was not able to find cranberries, but from my experiences in the past, you can usually interchange fruits in a sauce. I saw some fresh blackberries, and decided to make a blackberry/blueberry sauce; all other ingredients were the same. The sauce does take a while to reduce, but did become the syrupy texture the recipe describes. Put about an 1'' of water in the pan to prevent the glaze from burning, but the wings of the duck still crisped up a bit towards the end. The sauce was sweet, but not overpowering, or sugary. The only problem with this recipe is the time it takes to roast a whole duck, verses buying duck breast and sauteing/pan roasting. You can still make the same glaze, dinner will be done quicker, and you don't have to worry about carving the duck before enjoying your yummy work! I will make this sauce again, but I will probably just buy duck breast. I did not make the oyster stuffing, so I cannot speak on it.

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I made the Duck part of this recipe for my husband for Valentine's Day last weekend and it was awesome! I didn't not make the dressing part because we are not Oyster people. The only 2 problems I had was finding Maple Sugar....have no idea where to find it in the grocery store and looked everywhere for it so I improvised using organic light brown sugar and maple syrup instead. The other problem I had was that the glaze did not thicken like the recipe says and I'm not sure why. It cooked for almost an hour and was still very liquidy but it still worked and was YUMMY! He loved it and inhaled it!!!!

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The duck was tasty, however the dressing was very fishy, I do not suggest making the dressing ahead of time, as I think this may have been the problem to the strong oyster flavor, it overpowered the dish.