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Reviewed Roast Duck with Apples and Prunes
Dec 25, 2012 on FoodNetwork.com
“I followed this recipe exactly as it is stated however the duck skin did not crisp up all that much and I was left with soggy duck skin with a very tiny crisp on the salt so I took the skin off the duck and made cracklings out of them.
The duck meat came out tender and was good like duck always is.
The stuffing was good...”