Reviewed: Nov. 19, 2009

Just like others, this rub was simple and the duck tastes great! While one person of my 5 did not like it the others loved it. Seems that duck yield about 50% of its weight so buy accordingly. My duck's weight was over 6# and we were lucky to get 2 1/2 -3 lbs of moist eating.

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kbluett1

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Reviewed: Oct. 31, 2009

Simple and wonderful! Followed as is, you can't go wrong, but this recipe also leaves plenty of room for you to add a customization or two (eg. substitute olive oil for butter and/or add a teaspoon of turmeric, etc...).

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DOSTANDEN

Cooking Level: Expert

Living In: Madrid, Madrid, Spain

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Reviewed: Oct. 29, 2009

awesome!! awesome!! awesome! .. my hubby kissed me when he saw whats cooking for dinner.. he loves duck! every bite he says hmm.. mm.. mmmm heheh thanks for sharing :) I rate this 5

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Josephine

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Reviewed: Sep. 25, 2009

Delicious!

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beanbaird

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Reviewed: Aug. 24, 2009

Made this recipe with a duck we raised this year. The duck was skinless, so I used butter, but, only 1/4 cup. I also cut the salt in half since the butter was salted, and added a scant teaspoon of garlic powder. I tented the bird with aluminum foil and cooked it at 400 degrees for an hour and 15 minutes; then let it rest for 10 more minutes still under the foil. Next time I will cut the time down to 45-60 minutes and stay with tenting/resting time at 10 minutes. My husband LOVED it. We skinned half of the ducks we butchered this year and left the skin on the other half, so with the ones WITH skin, I would cut the butter down to only a tablespoon - just enough for the butter flavor. I also think this would be awesome on the grill for a skin-on bird.

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SAWilde

Cooking Level: Expert

Home Town: Greenleaf, Wisconsin, USA

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Reviewed: Jun. 23, 2009

Skip the butter. Duck is fatty as it is and does not need anymore fat. Simply baste the duck with its own juices every half hour or so. For a more tender duck, I would cook it for an hour and a half or so in foil at about 350 first, and then uncover and cook another 1 hour or so at 375. Squeezing an orange on the duck is also nice.

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Natasha

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Reviewed: Jun. 3, 2009

I truly can't believe how delicious the duck tasted with this recipe, in all it's simplicity. It was so easy. I added a little bit of garlic to the rub (we're big garlic fans) and it was just marvelous! Thank you for this recipe. I've never been a big fan of sugary or fruity glazes on meat. This was perfect! I think I may use this every time!

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Kellyfieldson

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Reviewed: May 25, 2009

Very good. I've tried to get a crispy duck like my favorite Thai restaurant, but this is the one that comes closest. I read the reviews and added garlic and other spices, and left out the butter completely. I also used just a small amount of kosher salt in place of the salt. Kudos to the reviewer who mentioned juniper berries; I've used them with a standing rib roast before, and they add a great pungent taste to the rub.

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TW in Florida

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Reviewed: Mar. 1, 2009

Only giving this a 4 star because this is the first time I've tried duck. It was much greasier than I anticipated. I had made it for Thanksgiving last year to try something different but I think I'm going to stick to the turkey.

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Gen

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

I chose to brine the bird 24 hrs in a mix of Kosher salt and honey.... excellent. Also stuffed a sliced orange into the cavity.

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earlybird0367

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Jan. 25, 2009

I pierced the skin of the duck to allow the fat to drain out and roasted it on a rack above a pan so it wouldn't be cooking in its grease. I also omitted the butter. It's amazing how much fat came out of the duck! The duck tasted good, the skin was crispy, but there was very little meat and despite draining out most of the fat, there was still a fairly thick subcutaneous layer remaining. I think there are slow roasting methods that eliminate that problem, but I didn't feel like spending 5+ hours doing that. The biggest problem I had with roasting a duck was the smell. I LOVE duck, but the smell of roasting duck in my apartment was nauseating. I was no longer hungry when it was finished and my living space smelled for days. I think the next time I have a hankering for duck, I'll go to a restaurant.

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Catherine B.

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Reviewed: Jan. 2, 2009

This is a great base for roasting your first duck. I used 1 tsp of seasoned salt, 1/2 tsp of accent, 1/2 tsp of meat tenderizer. It needs 2 teaspoons of salt as stated. I thought a 5lb duck would not need so much salt. My mistake. But I still had flavor. I gave a four star rating because the instructions did not state whether to cover the duck while roasting. I used a frozen duck and the package said bake uncovered. So after an hour, I put 1/4 cup butter on the duck and it began to fry the duck in the oven so I covered the duck for the last hour so my duck would not burn. I did not apply anymore butter. It was done to perfection. It looked absolutely beautiful. Thank you for the recipe.

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REJJP

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Reviewed: Jan. 2, 2009

This was the first time I made a roasted duck, it was absolutely marvelous.

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mblack

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Reviewed: Dec. 30, 2008

This was pretty good, not really different from roasting a chicken, and not much different in flavor, either. I followed other reviewers' advice and cut the salt and eliminated the butter. Not bad when you really have a craving for duck, but not a regular dish. I made a duck stir-fry with rice with the leftovers, and that was better.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 29, 2008

Used this recipe to make my first roasted duck for Christmas dinner--it was a great success! The recipe is deceptively simple, but the results are exceptional.

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Rachel S.

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Dec. 26, 2008

I have never had much success cooking duck. This recipe is remarkably simple and delicious! There is no reason to try a more complicated recipe. My cooking time was much shorter than the recipe called for. A thermometer is a good idea.

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cjb

Living In: Long Beach, California, USA

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Reviewed: Dec. 18, 2008

This recipe was very easy to cook. I have never had duck before or have cooked it. To give you an Idea I am a 25 year old man that just started getting into cooking. The only changes that I made is after letting the duck cook for an hour I used 1/4 of a cup of butter. You do not need to add any more butter after that. The fat on ducks is so thick you dont really have to worry about it drying out!!!!! This recipe is so simple even a cave man can do it....... Just make sure you check the internal temp....

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Richard Dillon

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Reviewed: Nov. 30, 2008

I am very rarely intimidated by the concept of preparing any kind of meat, but I've been regaled with many tales of why duck is difficult, and why someone who isn't a classically trained chef and/or doesn't have the "proper" equipment should steer clear of this tasty bird. After trying this recipe, which marked my first foray into duck-roasting territory, I'm pleased to say that ANYONE who has ever roasted a chicken can pull off this recipe. I changed the recipe only slightly: added 1 teaspoon of garlic to the rub, used only 1/4 cup butter, basted every 30 minutes, and had it in the oven for 20 minutes shorter than the instructions called for. What came out was perfectly crispy skin with moist meat cooked to medium (might not recommended by the USDA, but it's how it is properly served).

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Aviatrix in the Kitchen

Cooking Level: Intermediate

Living In: Chugiak, Alaska, USA

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Reviewed: Nov. 28, 2008

This was the best roasted duck we have ever had. The rub was tasty, the duck moist, the skin golden brown.

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GoneToTheDogs

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Reviewed: Nov. 28, 2008

Very good. Although I found I had to cook my duck for 2 hours not the 1 hour 45 minutes listed. I quartered an orange and stuffed the cavity with it I also stuffed in sprigs of fresh parsley. I basted every 15 minutes and turned the duck upside down half way through cooking.

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