Roast Duck

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Made this for Thanksgiving (just two people. It came out perfectly and was just the right amount for one meal and a pass of next day leftovers. I would not recommend this if you have more than 3 people. It will feed 3, but not four.

As others suggested I doubled the amount of glaze but found that I did not need it. Based on a tip from Bobby Flay, I heated and seasoned one cup of homemade chicken stock and to use as a moistener in case the meat gets too dry. The legs and thighes were perfect and did not need it, but pouring some of the stock over the sliced breast meat was really a nice addition.

Finally - make sure you get a high quality, hormone and anitbiotic free DUCKLING (about $20, not a hormone injected, sailine processed DUCK (about $15. It is worth it.

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I liked everything about this recipe, but piercing the duck skin rather than scoring it did not lead to the fat melting properly and the skin crisping up. The meat did turn out absolutely delicious, however because the duck didn't cook properly as a whole, I couldn't give this recipe a high rating.

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As my first experience cooking duck, this recipe was not only easy to understand, but delicious! It was a great hit at Thanksgiving, and I thank the cook who wrote it down.

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Never cooked duck before. Salted the skin even though recipe didn't suggest that - don't do it, makes it too salty. Doubled the wonderful glaze after reading previous reviews. Felt we had a meal from a fine restaurant even though it came from our kitchen! Wonderful combination of flavors, aromas, textures. Do not be afraid to let it crisp for the full 30 minutes at the end - you will want to eat the skin even if you normally discard poultry skin. Next time I will try the suggestion from previous reviewer to create a dipper for bread.

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I followed the recipe to a "T". It turned out exactly like it was supposed to. The skin was crispy yet the meat was moist but not oily. The stuffing and the glaze gave the bird a wonderfull combination of flavers that complimented the natural flavors of the bird. For those of you wanting to know more: cook the duck at 450 for the full 30min., it wont burn and you wont regret it; make double the glaze and serve some with olive oil and bread as a dip; and lastly don't be shy when it comes to piercing the skin all over, it wont ruin it but instead reliese the oils from inside to not only make the meat less oily but to crisp the skin to perfection. Enjoy.

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Made this for my son's Christmas request. He had never had duck and now it is his favorite dish. Recipe is simple, the duck was moist and the glaze is delicious. I too would double the amount of glaze the next time I make this. Only other change was that when I put the duck back in at 450 degrees, it was brown and crispy within 15 minutes instead of 30.

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I did not know if I could get my answer here BUT if I have a 10 pound bird should I follow the rule of 30 mins per lbs?
Any suggestion would be great-thanks
John

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I make this recipie every year for Thanksgiving. I make more than one, of course. It's not terribly complicated. The worst part by far is pulling out the parts of the bird. I cook them up for my pups, so even they get to celebrate. The aroma of the orange and molasses fills the air and smells so festive! I can't imagine trying any other roasted duck recipie!

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Had been wanting to do a roast duck for a long time. This recipe was great. I stuffed the duck with quartered tangerines rather then just the orange peel though. I think that improved the flavor some. The glaze was great but I found I needed to double the recipe to have enough for basting and serving. Next time I will also sub fresh squeezed juice over concentrate. I think the concentrate made it a tad too sweet with the honey and molasses.

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Whatever it's origin it turned out moist and tasty after slow roasting per the instructions.