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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Made this recipe with a duck we raised this year. The duck was skinless, so I used butter,...