Chef John's Orange Duck Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 11, 2014
This was the first time I've cooked duck. The meat was tender and the sauce was excellent (not sweat, which was great). Next time I make it, I'll have to remember to use a splatter screen to reduce the mess and to remove the fat off the breast before slicing (we won't eat it and it's hard to see under the sauce).
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Reviewed: Mar. 31, 2014
Excellent and easy! I have tried to roast whole duck twice before only to end up with a smoky, greasy mess. I bought 2 boneless duck breasts (Mary's brand, natural, free range duck from Petaluma, California) and followed this recipe - perfection! Moist, tender and savory. The sauce was light and not too sweet. Roasted some winter squash and purple potatoes and a steamed half an artichoke on the side for a special dinner. Even though I was worried about the cook times being under done, I let them rest in a warm oven while I made the sauce and it was perfect. Only wish I had taken a picture!
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