really easy recipe, with a nice taste. I was hesitant about it, but it really did turn out well, and was very filling. Worth a try.

Reviewed On: Mar. 17, 2009

This was really incredible. I paused several times when I noticed there was no salt in the ingredients, and I had serious doubts about how that would go over... I was so pleasantly surprised! the taste is wonderful. You can appreciate the true taste of the duck, and the rosemary was just the icing on the cake. I used a large Mulard Duck Breast, and adjusted the recipe down to 2 servings. Warning, be careful when adjusting the recipe, because the actual preparation instructions include quantities that correspond to the amount of servings in the original recipe. No harm really, you may just have leftover rub or sherry that you won't use. GREAT, GREAT, GREAT (at least to me anyway :-) Thanks for sharing!

Reviewed On: Feb. 18, 2009

Fabulous recipe! They turned out slightly crisp and chewy at the same time. perfect texture. The only change I made was I used premium bittersweet chocolate chips instead of semi-sweet chocolate chips. I believe it made a world of difference. Absolutely exquisite. A definite keeper. Thanks for sharing!

Reviewed On: Feb. 18, 2009