The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 28, 2011
Good recipe. Unfortunately for me I could not find peanut oil and used sesame seed oil instead. Not sure if that was a good thing or not. The duck was cooked perfectly and I liked the water chestnut texture.
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2 users found this review helpful

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Cooking Level: Intermediate

Living In: Roseville, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 2, 2011
Made this as a Christmas appetizer. Really enjoyed the contrast of flavors. The fat from the bacon was a great compliment to the lean duck meat. Would definetly recommend!
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Photo by Ifyoudeserveit

Cooking Level: Intermediate

Home Town: Groves, Texas, USA
Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 29, 2010
I served this as a Christmas Day appetizer. I did not have any dry sherry, so I substituted 1/2 dry vermouth and 1/2 sweet vermouth which worked out well. People really enjoyed this appetizer. It is a bit expensive to prepare at $10 per duck breast...but worth it for a special occasion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by Annmarie
Reviewed: Nov. 20, 2010
Quick and easy snack when the guys stop over.
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Photo by Annmarie

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