Reviewed: Feb. 7, 2012

I made a few changes to turn up the flavor but it still turned out a bit bland. However, the saving point was that the duck came out really tender. I used a 6 pound duck and adjusted the recipe accordingly. One thing that I want to mention is that there was too much of the basting mixture. I used the original 4 pound portion and only used 2/3 of the mixture. I put in some ground rosemary and black pepper to spice it up and it definitely added to the flavor. Also, instead of the 3 hours that they said we should bake it for. I only baked it for 2 hours and twenty minutes and that was for a 6 pound duck. The duck came out tender but the skin wasn't crispy as I had hoped.

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Reviewer:

shoron

Reviewed: Dec. 8, 2011

We made this recipe for Thanksgiving. I was a little apprehensive as it was the first duck I'd ever cooked & I was afraid I'd screw it up, but it turned out so delicious we ended up destroying the carcass to get at every last little bit of duck meat! My only criticism is that the prep took me more like 45 minutes, so I was a little behind in my cooking schedule.

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Reviewer:

cadylee

Reviewed: Jul. 27, 2011

Delicious! I made this for my boyfriend's 29th birthday. I rubbed my duck with ginger on the inside and Chinese five spice and white pepper on the outside, until the bird was very well coated. The glaze did not thicken like I thought it would, but the result turned out delicious and beautiful. Thank you for the recipe!

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Reviewer:

LittleLibra89

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Reviewed: Jun. 24, 2011

Wonderful! Although I think I needed to cook mine a bit longer...

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Reviewer:

Photobby

Cooking Level: Expert

Home Town: Stanwood, Washington, USA

Reviewed: Feb. 16, 2011

This was fabulous. My 4 kids and husband loved it. The orange flavor was perfect. I made two ducks (2 1/2 lbs each) and added garlic and rosemary. I only cooked them until the internal temp was 165 degrees, which was about 2 hours at 300. I also cooked them for 30 mins at 400 in the beginning. It was very good. Thanks.

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Reviewer:

turnerfam

Reviewed: Feb. 8, 2011

The duck was really good but came out a little dry because the cooking time was a little too long. I will make the duck this way again but will make sure to cut the cooking time way down.

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Reviewer:

Amber

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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 28, 2011

Very Tasty. I love duck, and this was a very good way to prepare it. I was hoping for a crispier skin, however. I prepared this for a friend who had never eaten duck and was curious about the flavor. He enjoyed the taste, and agreed the mild gamey flavor is better complimented (or masked :) ) with a sweet glaze or sauce.

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Reviewer:

Chris Johnston

Cooking Level: Intermediate

Living In: Punta Gorda, Florida, USA

Reviewed: Jan. 14, 2011

I'm a novice, and it was my first time to make ever make any duck recipe. This turned out delicious. Next time however, I will add more honey/OJ, and cook it longer. Otherwise, it was delicious! Made it for New Year's Day and it ws yummy! Everyone enjoyed it.

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Reviewer:

im_christina

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

Good duck recipe! My dad and fiance loved it! Good flavor while still retaining the taste of the duck. Great one to make again!

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Reviewer:

TropikalParadize

Home Town: Klamath Falls, Oregon, USA

Living In: Monterey, California, USA

Reviewed: Oct. 31, 2010

This was absolutely DELICIOUS. I thought that basil and ginger together in the same recipe were a weird combination, but decided to follow the recipe to the letter. It was the best duck I have ever eaten. I had stinging nettles as a side dish and the sauce was beautiful on them as well - I imagine spinach would be well complemented as well. Thanks for a wonderful recipe!!!

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