Whole Duck with Green Peppercorn Glaze

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The recipe says 30 seconds, and on the video she dunks it for about 30 seconds. On the other hand 30 minutes seems to make more sense, and she can't really dunk it for that long on the show. Somebody please tell me which, before I make a mess of this. Thanks.

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I STUMBLED UPON ALEX'S SHOW AND WOW. SHE IS FABULOUS! This recipe is fantastic, duck is fanominal. I have seen other shows and every time I watch and cant stand it, Im like oh girl, please come and cook for me!!! She is right up there with Ina Garten for me! just outrageous!!!

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Alex,

AMAZING! from the cake that it looks divine! I will bake it for all occasions...believe me.

The duck was made so deliciously that I was never been exited about duck...and now I totally am because of your recipe. paired with the lentels is genius....

PERFECT 10 and TOTALLY 5 STARS!

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I made this for Mother's day brunch and I have a few comments. I only did the dunk for 30 seconds. Maybe 30 minutes would have imparted more flavor. I searched for 1/2 a day for Green peppercorns. Followed the sauce recipe to a T and if I make this again, I will take out the peppercorns. Also should have checked the duck with thermometer earlier. It was a little over cooked. Otherwise everyone loved it. I did not make lentils since I don't like them. This was my first time cooking duck. It was not fatty at all!

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Let me say, I really love duck but I've never made it. Duck is fatty & I'm afraid it will splatter all over. I've talked w/several people who have made duck & they all do it on the grill, saying if done in the oven they think it willcause a fire due to the fat. Did ANYONE have this problem when making the duck? I saw the show & it looks great. I have 2 ducks in the freezer & really want to make it. Please help!!

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First, I must say I agree w/ another reviewer, Alex is truly a chef. She presents recipes that can't be done under 30 minutes, are trendy or for a budget. Food Network needs more shows like this. I love the way she describes the food & cooking ~ so passionate & inviting.

Second, I followed the recipe to the T; bathed the duck for 30 minutes, then removed & let sit uncovered overnight in the frig. I wasn't sure if I should cover so I asked my butcher; he reconfirmed not to cover the duck. Honestly, it was so simple. I slammed Alex on a previous recipe that called for Green peppercorns in brine. I never heard of & didn't read the reviews before I made. It does exist & I read reviews before making all the time ~ they are v. helpful.

I was a leery of duck but so enjoyed. And, I made for a friend who used to be a vegetarian that just started eating meat again. I wasn't sure how he'd respond but he absolutely loved as well. The lentils were a perfect side. As Alex mentions in the show, don't salt the lentils until the end. It does keep them firmer.

Delicious & truly a chef!

Thank you.

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I followed the recipe closely, even though I thought a 30 second dunk in the brine was a little short. Afterwards, I wrapped the bird in parchment paper, and set it in the refrigerator overnight. I cooked it the following day, and was treated to the best duck ever; the skin was crisp and a beautiful mahogony color, the duck tender and flavorful. My neighbor had joined me to watch the process and we both enjoyed the results. Delicious!

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I'm so glad I stumbled across Alex's show.. Unfortuantely she's on @ 6:30 a.m. and thank god we have DVR. You should really put her in a better time slot. I agree with the other comment about replacing Melissa w/Alex. Melissa started out strong but got weak Fast..

Anyway, for the first time I'm excited to eat & cook duck!!! This looked SO good & the lentils too!!

Please move Alex to a better time slot! Please...

Thanks Alex

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This whole meal is so wonderful. This CHEF"S ratings will go way up if you will put her on our PRIMETIME. You have put the amateur Melissa d"A on our primetime and we have to get off Foodnetwork. This lady is a REAL CHEF.

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so, i made this last night and the crowd loved it. i actually made three duckas as it was a large crowd. easy! i did start it on saturday and let the ducks dry out nicely overnight and the skin crisped up nicely. YUM! even my husband, who hates duck, loved this and was smacking his lips, saying how much he enjoyed "the chicken." great recipe.