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Honey Duck

Reviewed: Feb. 7, 2012
I made a few changes to turn up the flavor but it still turned out a bit bland. However, the saving point was that the duck came out really tender. I used a 6 pound duck and adjusted the recipe accordingly. One thing that I want to mention is that there was too much of the basting mixture. I used the original 4 pound portion and only used 2/3 of the mixture. I put in some ground rosemary and black pepper to spice it up and it definitely added to the flavor. Also, instead of the 3 hours that they said we should bake it for. I only baked it for 2 hours and twenty minutes and that was for a 6 pound duck. The duck came out tender but the skin wasn't crispy as I had hoped.
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