Chef John's Orange Duck Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 8, 2015
Delicious! I did not have Geraldine but used another orange liqueur.
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Reviewed: Jan. 22, 2015
My dear favorite chef. This looks wonderful and want your opinion in using the sauce for chicken breasts. What do you think? Ruth
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Reviewed: Jan. 3, 2015
okay....my best friend had duck with orange sauce 20 years ago!! she raved about it and I've been wanting to make it for her ever since. Time and availability presented itself last night, as she is here visiting. What an amazing treat this was!! This recipe was so easy to follow and sauce was awesome!! I didn't have any sherry vinegar but i had some orange champagne Muscat vinegar i got from trader joes!! perfect!!! you get 5* for making my girl happy!! so worth the face!! thank you!!
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Photo by SAXYBONE

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Elizabethtown, Kentucky, USA
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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