Duck Burgundy

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I'm a huge fan of Paula Deen but the Duck Burgundy was a disaster. The skin was like rubber and the meat was tough as shoe leather. I used a 6pd Long Island Duck, which I've cooked many times before in a variety of ways. I went against my previous method of pricking the skin and steaming the duck before roasting in order to render some of the fat. At least I didn't have dinner guests. I threw the duck out and enjoyed the wine and side dishes of roasted brussel sprouts, collard greens, sauteed carrots with honey and thyme, and a salad of roasted beets, goat cheese and fresh pomegranate seeds, with a mustard vinaigrette.

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I made the burgundy duck. It was awful. Reading the reviews, I MUST have done something wrong. What type/brand are people using? I put the spices in the cavity, and stuffed it with apple, orange, and celery. I cooked it to core temp of 157. The duck came from an asian market. I wonder if it wasn't a duck. Very tough, NO flavors from the fruit or spices. I want to try again, but, I'm not sure where I went wrong. Fresh v. frozen duck? ANY ideas help me out. Thanks!

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paula deen, your amazing everything you cook i cook it too and i fall in love with everything you create i need to meet you in person me and my friend john want to start our own show and we would love your advice if you can help us!

sincerely,
Logan Trenkle

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Thanks to Paula we had a unique Thanksgiving. I've never cooked duck before. Since it was just the immediate family for Thanksgiving this year, I experimented. Now I know why she made two birds. They're almost all fat and bone. Yeah! No leftovers.

The flavors were excellent, and the skin was really crisp. I'll definitely make this again.

I wish she'd shown how to make gravy. I messed up big time there.

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Made this for my husband who never had duck and he loved it! I will definitely make this for a special dinner when guests arrive! For Grandpa Michael: If this is the only time you need to explain something to your Grandson in today's world - consider yourself lucky! There will be a lot worse things to explain down the road! Once again Paula. . .thanks for a great recipe!

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The ducks were enjoyed by all family members. Thanks Paula.

As to the comments made by Grandpa Michael: Lighten up! Where and how did you learn the word 'PIMP'?

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Thank you Paula for this fabulous recipe! You mentioned on the show that it could be used with other poultry and I used it with a small (10 lb turkey. My husband said it was the best turkey I've ever made and I make a good turkey! I did brine the turkey in a simple citrus brine overnight which I think made a big difference. The gravy from the drippings was INCREDIBLE. Also, when I put the carcass in my slow cooker to make broth I left some of the stuffing. Made delicious broth too! Love the recipe and can't wait to try it with a chicken! Thanks again!!! Can't wait to see you live (again! in South Beach!

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This dish really was easy & delicious! It was a pleasant surprise to my fiance & friends when I served it for a get together. They all loved it!

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This was really good. The ducks came out so pretty. However, it did not taste as good the next day. Truthfully, I think the trick to this wonderful recipe is the basting.

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The duck should be pierced to drain off fat and than let skin dry before baking. The skin will be crisp.Type in roast duck on Food Network to get instructions. Tried this with chicken and it was very good.