Reviewed: Feb. 18, 2009

This was really incredible. I paused several times when I noticed there was no salt in the ingredients, and I had serious doubts about how that would go over... I was so pleasantly surprised! the taste is wonderful. You can appreciate the true taste of the duck, and the rosemary was just the icing on the cake. I used a large Mulard Duck Breast, and adjusted the recipe down to 2 servings. Warning, be careful when adjusting the recipe, because the actual preparation instructions include quantities that correspond to the amount of servings in the original recipe. No harm really, you may just have leftover rub or sherry that you won't use. GREAT, GREAT, GREAT (at least to me anyway :-) Thanks for sharing!

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Reviewer:

JD123

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

My husband and I loved this recipe! This was my first go at roasting a duck and I was very impressed with how it turned out. Was great with asparagus.

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Heather Brown

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Feb. 12, 2008

I made this for my FIRST at home Christmas dinner with all of my family here. Everyone was skeptical of me changing up the traditional ham, but they all loved it. Next year I will have more than one to make sure everyone gets a good taste!

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amysco

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Reviewed: Jan. 20, 2008

I MADE THIS FOR THANKSGIVING, IT WAS GREAT. VERY EASY TO MAKE. THANKS FOR SHARING.

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V29578

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Reviewed: Dec. 31, 2007

This recipe was Amazing! We prepared it for New Years. At first I was skeptical of the Sheri....but that's what made it GREAT. I did rub salt on the outside and inside per another reviewer's advice. VERY Flavorful. Yummmm

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amagnani

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Reviewed: Mar. 31, 2007

An okay recipe that I probably won't make again...just too fatty. I like duck, but I think I'll stick with breasts.

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Reviewer:

kerrip

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 7, 2006

I made this recently so we could decide if we wanted to have it for Thanksgiving. It came out GREAT. (Cooked it 30 minutes per lb. not 30 minutes per 1/2 lb.) We have decided to have it for Thanksgiving. So moist and flavorful.

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