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Roast Duck with Apples and Prunes Recipe

Roast Duck with Apples and Prunes

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on December 25, 2006

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    My first attempt at preparing duck, and our Christmas dinner of this complete recipe came out great. The combination of the duck (3.5 hours for 5.05 lb duck according to our instant read thermo, the dressing, the gravy, the onions and the accompanying Pinot Noir were so wonderful, my gracious and lovely wife has demanded I recreate the menu again for our February anniversary. With pleasure.

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  • on November 17, 2006

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    i love the apple and prune dressing idea.

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  • on October 28, 2006

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    Just wonderful. For truly crispy skin, after rinsing and patting dry, air dry the duck on a rack in your refrigerator for 24 hours. You will be handsomely rewarded. The stuffing is now my favorite. Use good quality rye bread. Can't wait to make this again! It's worth the effort.

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  • on August 03, 2006

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    The stuffing makes this dish special flavors given by the herbs,i love to serve it for special occasion,Tyler you did it again
    Arpad

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  • on May 31, 2006

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    Good

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  • on May 14, 2006

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    It was a great, easy recipe to make.

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  • on November 20, 2005

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    The duck was excellent; juicy and flavorful. This was my first experience even eating duck, and it reminded me of dark meat chicken only richer. The dressing however I didn't care for at all. I think it may have been the rye bread that ruined it, but no one liked it. I don't know what would happen if you didn't stuff it. The duck could stand alone; it really didn't need the sauce either.

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  • on January 18, 2005

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    After cooking this for the first time last year my family requests it on a regualr basis. This is the simplest duck recipe I have come across and it all ways comes out perfect.

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  • on September 30, 2004

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    My husband was impressed. It was very good!

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  • on September 24, 2004

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    It seems that the temperature is too high for 2.5 hours of cooking?

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