Crisp-Tender Roast Duck with Cherry-Rosemary Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have done this recipe twice now and it's a very good recipe. One note however - I never get more than about 1/4 cup of fat. I score the skin all over, never cutting into the meat. I get more fat from the excess fat and skin I cut off the neck area and by the legs and render that in a pan. Then I get about 1/2 cup. The first time I did this the skin did not crisp up at all. The second time I poured about 5 cups of boiling water over the duck prior to cooking to tighten the skin. That helped a lot. One of the best side dishes to serve with it is fried green beans in the duck fat.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ted, this was fantastic. I saw this recipe as i had a couple of days off after christmas. I decided on a whim i would make this. I invited some friends over and served this for 5 people. This was a fantastic recipe. I had never even tried duck before and the results were outstanding. Everyone loved it. My only mistake was i forgot and left the duck fat out over night instead of saving it. Oh well. thanks so much

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely amazing. Thank you Ted Allen sir. I followed the recipe to a tee, even found the 5lb Pekin duck at Whole Foods. The best duck I ever made (my first, better, the best duck I've ever eaten! Brain dead simple but follow Ted's instructions and you can't lose. We only got about 1 cup of duck fat total. Last hour and a half, I placed baby carrots and broccoli, with a bit of chicken stock and they cooked to perfection with an incredible flavor from the duck fat and bits in the pan. A show stopper. We served 5 and had some left overs. The duck skin was to die for.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family wanted duck for Xmas. I saw Ted cook this recipe on tv and decided to make it. The only problem is I live in rural Vermont and finding long island duck was a problem. I was hesitant ordering it online from an unknown distributor. I went to my local Hannafords and found duck in the freezer section. It turned out fantastic! There were four of us and nothing but bones when we finished.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used the cooking method, but my own sauce. We have a new stove, so pretty sure the oven regulation is right (the old one was, well, unpredictable... followed the listed times and this came out perfect!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

BEST. DUCK. EVER!!! I have roasted a number of ducks, but this low & slow method beats *all*. I eliminated the cherry sauce (I would have done raspberry, as that's what I prefer, but served red cabbage with apples & onions and I fried potato wedges (seasoned w/salt, pepper, garlic & onion powders in the duck fat. This meal was extremely rich, and one I would not eat on a regular basis, but would be willing to commit the culinary sin at least a couple of times a year. Thank you, Ted!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this tonight! Like the others, I thought this was wonderul! I have always been intimidated by duck and all my fears are now cast aside. Skin was crispy but the duck was extremely moist and delicious. Unfortunately, fresh cherries are out of season so I used a can of tart cherries in water, which I was not overly crazy about. I am sure this sauce is more intense with real cherries. Quite frankly, you really don't even need the sauce because the duck is good enough to stand on its own. I bet this would taste great with a green peppercorn sauce as well! Thank you Ted! I will be making duck more often!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought it was delicious. I followed the time of the recipe and mine came out a little overdone, but still tasty. We like the skin really crisp, so the last five minutes I turned on broil, and it was just perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe rocked. It was so worth the wait! I wanted to try it out first before I served it to my friend, Kevin, a Special Forces Soldier. He's coming home for Christmas. He will just love this. I had lots of leftovers, since there was just me but I turned some of it into Duck Fried Rice which was sensational too. I've tried to make duck before but it never came out like this. Thanks a million Ted!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for Sunday Dinner - came out delicious - the one thing I did different (which I do at thanksgiving too is I used the wing tips, neck and gizzards to make a stock which I incorporated into the sauce for additional depth of flavor. Used the sauce today with a leftover pork roast - yummy again.