Reviewed: Oct. 5, 2011

I hadn't cooked duck in a while, so I was looking forward to trying this recipe. Sadly, I'm not going to be using it again. The duck skin was too salty - 2 teaspoons tuned out waaay too salty for us- we ended up cutting off the skin. Also, the sauce with the raspberries was a bit bland and didn't match very well with the duck.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marta365

Cooking Level: Intermediate

Reviewed: May 25, 2011

The duck was tender. The spices were not overwhelming. I couldn't get used to the raspberry sauce on it. I took it off after a taste and I will use the raspberry sauce for crepe dessert next time!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

GingerbreadMommy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Dec. 28, 2010

Excellent recipe - really important not to over-broil it at the end. The sea salt, cinnamon and sugar rub was too much, and I ended up using only about 3/4 of it. I used Triple Sec instead of Creme de Cassis due to availability which worked out just fine. Otherwise the dish was fantastic and received rave reviews at Christmas dinner.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Newby3

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Maple Ridge, British Columbia, Canada

Reviewed: Mar. 5, 2010

Great recipe, I followed this to the letter. I was great I really enjoyed it and followed it to the letter. Good recipe for someone wished to time something new. Enjoy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Paula

Living In: Martinez, Georgia, USA

Reviewed: Dec. 22, 2008

The cinnamon was terrible on the duck. May have been ok without it. I had to wash the duck off and start over. Really ruined some nice wild duck breasts my coworker's husband caught.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chrissyf

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Jun. 17, 2008

Made this for Thanksgiving. I wasn't too fond of it, but it got reviews from everyone else. I think my dad ended up eating about half of it! There's lots of leftover sauce, so plan on that.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Molly

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jun. 17, 2008

Phenomenal. I loved it. The sauce is light and sweet. I used a pinch of regular sugar, and next time I cook it(which will be tonight) I'll use less cinnamon. All in all, very fresh, fairly healthy and extremely delicious.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

michelle

Cooking Level: Intermediate

Reviewed: May 19, 2008

Berries on duck are a particular favorite for me. IMHO, raspberries are the perfect compliment - sweet and tangy juxtaposed with the meat's smooth rich flavor. Awesome.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Jeff

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Jan. 21, 2008

Really important to not overcook this dish and very easy to do, especially if you're (like me) paranoid about eating pinkish meat. I had a delicious duck in a restaurant right after having made this dish and noticed immediately that one of the major differences (and what really made the dish a lot better in the restaurant) was that it was much more med-rare, still pinkish inside.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

TEXASSTAR7

Reviewed: Jan. 9, 2008

My boyfriend goes duck hunting. We tried this recipe on some of his ducks. It turned out really great. We loved it. My only problem with the recipe was that I couldn't get the sugar mixture to carmelize in the broiler. Still turned out very tasty. Thanks for sharing

Was this review helpful? [ YES ]
3 users found this review helpful