Great dish that was a big hit with the entire table! Per a previous suggestion, I used 4 cloves of garlic, used almost 1/4 c of olive oil and a dash of red pepper flakes. I also marinated the chicken for several hours before cooking it, which I did at 425 for 45 mins. I waited until 10 mins before the end of cooking to add the cheese. Results: still a mild garlic flavor, but the balsamic vinegar really sets the dish. I will DEFINITELY be making this again. Thanks so much!

Reviewed On: Jan. 10, 2009

This was the first time I had ever made duck, and with my friends as the guinea pigs to test it, it was a big two thumbs up all around. Just a note of something I didn't notice till after the duck had cooked - steam it with the lid off, not on - which is what I had done. It still came out fine, just had a lot of water with rendered fat in it. For the duck sauce, I used grape jelly instead of plum, and it still was delicious and did a great job of complimenting the duck. Incidentally, a wise friend suggested I skim the fat from the water, and I used it to roast red skins to serve with it. I also served Japanese Green Beans (recipe also available on this site) with high approval all around.

Reviewed On: Dec. 20, 2008

I doubled this recipe for a family gathering, and it was a big hit. Followed previous suggestions to cut lemon juice in the sauce down by half, and it turned out great. Additional suggestion, make the sauce ahead of time so the dill's full flavor can come out. Over all, nice and light, would definitely make again!

Reviewed On: Dec. 15, 2008