Reviewed: Jan. 2, 2012

I made two ducks for Christmas dinner and this one everyone loved much better then the other Orange Duck I did. Will make this recipe again.

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Reviewer:

SillySally

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Feb. 19, 2011

Very good! The people at the party loved it!

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1 user found this review helpful

Reviewer:

lisashep

Reviewed: Dec. 25, 2010

This was the first time I ever made duck at the request of my husband for Christmas dinner. I bought a 5 pound duck and followed the recipe exactly. There will definitely be extra dressing that won't fit in the bird that you can bake up extra on the side. My duck took almost 2 hours to bake and was perfectly juicy!

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9 users found this review helpful

Reviewer:

Citron

Cooking Level: Expert

Home Town: Northfield, Massachusetts, USA

Living In: Jupiter, Florida, USA

Reviewed: Feb. 20, 2010

An excellent combo of carb with sweetness of apple that worked GREAT with baked duck. Filled bird and had small additional serving dish using recipe as shown. We finished every speck!..and I will definitely make this dressing again.

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5 users found this review helpful

Reviewer:

msLangburp

Reviewed: Dec. 2, 2009

This was pretty good. I wouldn't really change anything- just remember to adjust to the size of your bird.

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4 users found this review helpful

Reviewer:

Raffello

Reviewed: Oct. 23, 2009

yum

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2 users found this review helpful

Reviewer:

GreedyGretchen

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Sylva, North Carolina, USA

Reviewed: Apr. 28, 2009

This recipe is absurdly good. I did this for my first Christmas party and everyone asked for the recipe. Even picky eaters loved this. Be prepared that it will make a lot of drippings, so if you want, you can also make some gravy to go with everything, though it's definitely tender enough to not need any!

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9 users found this review helpful

Reviewer:

Reviewed: Dec. 26, 2008

My first attempt at duck, and it was a big hit at Christmas. I added dried cranberries and salt and pepper to the dressing (no seasonings listed for the stuffing?). The skin did not get crispy, but I'm glad because I then would have been tempted to eat it, and it is quite fatty. This is definitely a good recipe if you are new to duck. The cranberries added color to an otherwise tan dish. I didn't have cooking twine, so I used toothpicks to shut the cavity, and that worked great.

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7 users found this review helpful

Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Dec. 2, 2008

Wow! This turned out beautiful and tasted wonderful. We had this for Thanksgiving supper. We added pecans to the apple dressing. Also duck cooked in roaster put water, burgandy, and shallots in pan and basted duck every 20 minutes. Cooked at lower temp then increased temp to ensure crispy skin. We had a 5lb duck wich was just enough for three adults no leftovers. Except stuffing. This recipe was very simple yet truly pleasing.

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5 users found this review helpful