Reviewed: Jan. 3, 2012

This was great! I made it for New Year's and we all enjoyed it (even the kids). It was so moist and the sherry added a different flavor to it. I was happy that I looked at the other reviews and saw the change in directions/cooking time. My 6 pound duck took 2hrs 45 minutes. I also took the advice of serving it with asparagus. I also made baked sweet potatoes with it. I think we all have a new favorite meal. I will definitely make this again.

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Reviewer:

Vicky

Reviewed: Jan. 2, 2011

FAN-TASTIC! original cooking time is right, but I backed the temperature off to about 275 and slow roasted the duck for 30min per 1/2lb. DELICIOUS. If you poke through the skin with the baster and inject the juices into the meat itself, the duck will stay moist in the fridge for almost a week as well! WILL make this again

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5 users found this review helpful

Reviewer:

bjmack

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Reviewed: Dec. 29, 2010

I marinated the duck in Vermouth instead of Sherry because that's what I had on hand. Then I used fresh herbs for the rub. It was absolutely fantastic. A big hit for Christmas dinner. And it was so quick I'd use the recipe for duck breasts on a week night.

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6 users found this review helpful

Reviewer:

LUVLEELINDA64

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 26, 2010

Delicious! I only cooked my 5 1/2 lb duck for 2 hours and it was plenty well-cooked. I basted often with the sherry mixture and the pan sauce was fabulous! Like a sauce from an upscale restaurant. I was afraid the sherry would overwhelm the flavor, but it was rich and delicious. Hubby was totally impressed. It was our Thanksgiving dinner along with roasted potatoes and Roasted Garlic Cauliflower from this site. So elegant!

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8 users found this review helpful

Reviewer:

THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

Reviewed: Nov. 20, 2010

Made this duck a few weeks ago and it was great. Very easy recipe and the taste was brilliant. 30 minutes per pound cooking time. This recipe is a keeper!!!!!

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8 users found this review helpful

Reviewer:

honeybunnybee

Reviewed: Oct. 3, 2010

I made this for Christmas dinner. My family was not impressed.

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7 users found this review helpful

Reviewer:

missmiavega

Cooking Level: Intermediate

Home Town: Palestine, Illinois, USA

Living In: Saint Peters, Missouri, USA

Reviewed: Jun. 28, 2010

Be advised before trying this recipe that the cooking time is very wrong. It should be 30 minutes per POUND, not per half-pound. A four-pound duck would be done in about 2 hours. If you roast the duck according to the recipe, you will end up with charcoal. My 5 1/2 lb. duck was done in just under 3 hours. I did need to add water to the roasting pan after the first two hours to prevent burning. This was the first duck I ever prepared. It was okay, but I probably won't make this again. Nothing personal - I guess I'm just not much of a duck fan. Thanks for sharing the recipe.

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11 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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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29 users found this review helpful

Reviewer:

JD123

Cooking Level: Intermediate

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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22 users found this review helpful

Reviewer:

Heather Brown

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Fort Mill, South Carolina, USA

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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14 users found this review helpful