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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.

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Reviewer:

Molly

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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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.

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michelle

	Cooking Level: Intermediate
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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.

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4 users found this review helpful

Reviewer:

Jeff

	Cooking Level: Expert Living In: Austin, Texas, USA
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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.

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Reviewer:

TEXASSTAR7


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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

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DEANNA525

	Cooking Level: Intermediate Living In: Windsor, California, USA
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Reviewed: May 23, 2007

This is a delicious one. Just finished eating it a few minutes ago. Fun to prepare, makes you feel like a real chef when you mix wine with creme de cassis and cinnamon with sea salt and 'brown' sugar. And the taste? Yeah, I like it. I'm living in Engand where duck is a lot more common. After eating it out so much I had to try it at home. This is a winner.

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Reviewer:

Orion


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Reviewed: Jan. 2, 2007

Too many flavors. The duck preparation was good, but the sauce and sugar/cinnamon was too much.

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3 users found this review helpful

Reviewer:

leather.chef


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Reviewed: Nov. 7, 2006

Very tasty. Like another reviewer, I used triple sec instead of creme de cassis. The only thing that I regret is that I used frozen rasperries instead of fresh, which made the sauce a bit sweet for my or my husband's tastes. Still, it was very good, and I will be making it again with that one change.

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4 users found this review helpful

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THENEWTRICIA

	Cooking Level: Expert Home Town: Long Island, New York, USA Living In: Carrboro, North Carolina, USA
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Reviewed: Oct. 13, 2006

This is one of my all time favorite recipes from this site. Definitely something to cook when you want to impress, and I often cook it for special occassions.

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Little Lea

	Cooking Level: Intermediate Home Town: Newport Beach, California, USA Living In: Viera, Florida, USA
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Reviewed: Jul. 5, 2006

This recipe is absolutely amazing! My roommate and I tried it for practice once, before inviting a couple of girlfriends over a week later and making it for them. We all agreed that it was phenomenal both times. One of the best meals I've ever eaten, and highly recommended. Tip: This may sound strange, but try serving potato wedges along with it--that's what we did and it worked out great, even with the raspberry sauce (maybe especially with the sauce!)

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Reviewer:

AMac


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Reviewed: May 26, 2005

nice and easy recipe. ihad to use triple sec instead of creme de cassis due to availability. tasted fine. would make this again.

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3 users found this review helpful

Reviewer:

ROYAL2


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Reviewed: Jan. 24, 2004

I added ginger - it's delicious!

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Reviewer:

MIINA


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Reviewed: Jan. 24, 2004

Simple! Intriguing bursts of salt/sweet/cinnamon! A great 'special occasion' dish.

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Reviewer:

LOVE$VITALITY


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Reviewed: Jan. 24, 2004

I enjoyed this dish. The cinnamon was a great addition. This is a very simple recipe and you should not be afraid to try it. My only criticism is that the sauce lacks the depth of a sauce made with a stock reduction. Despite the red wine, it was too much like a pie filling for my tastes. On the other hand, the simplicity of the recipe makes it a great choice for a busy cook.

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9 users found this review helpful

Reviewer:

JSDOUCET


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