While very good, this recipe needed a bit of revisement to bring the taste factor up a bit. Also, as many other reviewers have noted, if you cook a bord this size and weight for the suggested amount of time, it comes out dry...even at low temperatures (300 F). Using my method, I cooked my 6lb. duck and it was done within 2hours and 20minutes, far below the time limit set for this recipe for a smaller duck.
Since it only takes about 20 minutes per pund for a duck to cook at 375 uncovered, and an extra 5 minutes with it covered at 300F, I used a combination of both to achieve a tender and still crispy duck. First,I set the oven to 375F.
Since I was doing a 6lb. duck, I had to adjust all of the ingredients by and additional half. for the rub portion, I also found it was necessary to add some additional spice/herbs since I know that ginger and basil alone aren't enough for my pallete. I added about 2 tablespoon's worth of a combination of equal parts rosemary, sage (ground), marjoram, thyme and oregano. If you don't have a mortar&pestil, you get a simmilar blend that works the same way from the Spice Hunter brand of seasonings; it's called "Poultry Seasoning".
138 users found this review helpful
Nov. 25, 2005