I made this for my first attempt both at cooking duck and cooking Christmas dinner. As other reviewers suggested, I added some rosemary to the garlic/basil/salt rub. After making the glaze, I used an injector to get some of the flavor throughout the meat. I also cooked in a bag, rather than the roaster. I added more glaze every thirty minutes. The flavor was absolutely amazing, but the duck was tough. After doing some research, I discovered that duck can be served medium rare, unlike chicken. The juices run rosy instead of clear at this stage.
Was this review helpful?
4 users found this review helpful
I made this for my first attempt both at cooking duck and cooking Christmas dinner. As other...