Eh, I wasn't overly impressed with this. The stuffing was pretty tasty, but I thought the duck itself needed more flavor to cover up the game taste a bit - yes, I know duck by definition should taste game-y, but a nice sauce or more seasoning to the flesh itself could have worked with it and improved on it. I think my next foray into duck I will try to do the classic duck a la orange or maybe the version of Peking Duck that is on the website.

Turned out yummy! We use the conventional oven at 325 degrees instead. Took a little longer but turned out juicy.

This was my first attempt at duck. I can't really say I was dissapointed with this, due to the fact that its results were my mistakes. First, the duck was very, very rank. So much so, that it was NOT enjoyable. And finally, it takes much work to prepare! This would not have been so, if I could've found my apple corer. (I recruited my family, instead)! Therefore, I can't say that I'll tackle duck again but it is probably not the recipes fault! SOLUTION? My aunt suggested PROPERLY drying the duck, in order for the rankness to dissappear. Despite this, it would've probably been delicious. Especially because the stuffing was YUMMY-fULL

First time I've had duck that wasn't so greasy I couldn't eat it. The apples in the stuffing we a nice touch, and my family loved it!

This is very good. Duck is not our favorite. But it was a nice change.

Mmmmmmm!

I agree with the other reviewers that a duck that size cannot feed four hungry adults. This was for just three people and there wasn't much to go around. Also, a lot of cooks say duck legs and breasts deserve different treatment and I concur. This was my first duck and I loved how the breast meat came out, but not the legs so much. The stuffing is terrific and I followed the recipe faithfully, using a homemade corn bread recipe from a cajun cookbook and mositened with some homemade chicken stock on hand. If I do this again, I may just go with breasts alone and cook the dressing separately.

Made this dish for wife and I Thanksgiving '05, it was great. really enjoyed apple stuffing.

stuffing was good but way to sweet

I am a fan of duck in general but I used this recipe for Christmas dinner this year and was quite pleased. It turned out fabulous. Both my husband and myself plus my 4 guests especially enjoyed the stuffing. I served this duck with a goose too so that we would have enough meat for 6 adults. Simple but tasty!

A tasty meal, but just didn't have the umph I was looking for. We did two ducks for the holidays. It was tasty just not quite there.

An easy recipe with incredible flavor! The taste of the duck and the stuffing go so well together; you'll want a bit of each on every forkful. I stuffed two ducks with this recipe and had some left over. I added chicken broth to the leftover stuffing and heated it up toward the end of cooking time.

Absolutely delicious. Quite a hit for a slightly non-traditional Thanksgiving. The duck was extremely to prepare and came out moist, flavorful and not greasy. I had a 5.6 pound duck, and I could have halved the dressing and it still would have been plenty.

My duck was 4.3 lbs. and barely had enough meat for 2 adults and 2 small kids. There were no leftovers which my husband usually takes to lunch for the next day. The apple stuffing was fantastic. I didn't peel the apples and the skins weren't even noticeable when the stuffing was cooked. I also added some poultry seasoning and celery leaves, chopped, to the stuffing before cooking. The leaves added more celery flavor and looks pretty too. I too had extra stuffing after stuffing the duck, so I put the extra in a baking dish and dotted with butter and baked for 30 min. at 350. Before I took the stuffing out of the oven, I left the stuffing on the middle rack of the oven and turned the broiler on to give the stuffing some crunchy bits. Careful not to burn. Great recipe. Thanks.

The duck turned out great. My daughter who usually tries to avoid eating meat, tore into the duck. The dressing was good, but I had a 5.3 duck, and I was unable to fit all of the dressing into the duck. So after, I finished cooking the duck, and then mixed the dressing from the duck and the leftovers into a casserol dish. Bake at 350 for 30 uncovered. For every pound cook the duck at 350 for 30 minutes.

What a success!!!! This was my first time making a duck and it turned out fabulous. And what presentation! I think this will become a regular on our dinner menu.

This was the first time I had duck, they are very small and don't have a lot of meat on them but the apple dressing was great. It was very different from traditional but it tasted really great with the duck. I would use this again maybe even for turkey.