Reviewed: Dec. 29, 2008

Excellent! I added more honey and used regular orange juice and just reduced it for about 20 minutes before using it. I also used this glaze on the ham we cooked as well and it was fabulous.

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5 users found this review helpful

Reviewer:

Sunflour Girl

Cooking Level: Expert

Home Town: Antioch, Illinois, USA

Living In: Warrington, Cheshire, England, U.K.

Reviewed: Dec. 2, 2008

Made this for Thanksgiving. It was AMAZING! I'll be making this again next year.

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Reviewer:

Satsuki Rebel

Reviewed: May 6, 2008

I found this was a great recipe to start from. I made my first duck last night, and it was so tender! The changes I made: I sprinkled the duck inside and out with Chinese 5-spice powder and kosher salt. For the sauce, I used orange juice instead of water, the honey, dried orange peel and 6TB unsalted butter. I also added a bit of Grand Marnier to taste--Mmmm! For a 6lb. duck, I roasted breast side up, covered, 375 for 1/2 hr, then 300 for 20 min/lb. with the last 20 min. uncovered. I took it out of the oven, poured off the grease and let it sit for 15 minutes.

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6 users found this review helpful

Reviewer:

INtoNCfoodie

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Sep. 11, 2007

Great recipe as is. But my ego is so large I always have to take credit for whatever concoction I do up in my house. I used mango/peach/orange juice, added about 4 tbsp. soya sauce and 2 cloves of garlic to the marinade. I also roasted the "innards", splashed a shot of cognac on them and boiled them in the same juice mentioned above with some onions, celery tops, bayleaves, garlic and ginger for gravy. It was absolutely fabulous. You could use white wine or scotch in a pinch.

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Reviewer:

Dee

Reviewed: Mar. 15, 2007

This was pretty good. I had never made duck before, so I might have not done it right, but it was kinda tough and the skin never got crispy. The flavor, however was excellent and I will try and make this again sometime.

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2 users found this review helpful

Reviewer:

Jen R.

Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA

Living In: Bartlett, Illinois, USA

Reviewed: Feb. 22, 2007

Great recipe if you want to cover up the duck flavor.

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Reviewer:

Sheila S.

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

Reviewed: Jan. 18, 2007

I found this recipe to be time-consuming for a "just o.k." result.

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1 user found this review helpful

Reviewer:

MidnightCookies

Cooking Level: Intermediate

Home Town: Haverford, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Apr. 15, 2006

This was the first time we had ever even eaten duck...(well most of us) it was a wonderful substitute for the over worked turkey that comes around on holidays. I made my own mango chutney which included fresh ginger root and honey vinegar and nutmeg, cloves,cinnamon fresh herbs like basil and some brown sugar and stuffed the inside of (both ducks) with the chutney and orange 1/4's. I made the glaze (suggested here) and it was beautiful!!! I even made an orange mango gravy that was rich in flavor of fresh fruits and herbs. I will definately use this recipe again and again and again...It came out perfectly cooked and tender after two hours and a half (they were 5 lb ducks!). THANK YOU for this amazing new addition to our holiday tradiotion!

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Reviewer:

aerynn

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Feb. 25, 2006

I did not have a whole duck because hubby refises to pluck (I don't blame him), so I put breasts in a container with orange juice (not concentrate) minced ginger root and honey and marinated overnite (when meat is cold takes longer to marinate). The next day we baked them in the oven and they were awesome!! Hubby now doesn't want duck any other way!

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Reviewer:

AnnieK

Cooking Level: Intermediate

Living In: Belton, Texas, USA

Reviewed: Dec. 25, 2005

Great recipe.. would use it again. Made a couple of revisions that I think really enhanced the flavour. First, I added mango chutney to the honey / orange glaze. There was a hint of the exotic that my family really liked. Also, I turned the duck over (breast up) about 45 minutes before finished in order to have a lovely dark skin presented on the platter. Oops, one other thing.. I totally filled the cavity of the duck with orange and squeezed the cooked orange juice onto the meat before serving. Thanks!

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29 users found this review helpful