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Joined Date: Nov 29, 2010
Reviewed Roast Duck
"I followed the recipe to a "T". It turned out exactly like it was supposed to. The skin was crispy yet the meat was moist but not oily. The stuffing and the glaze gave the bird a wonderfull combination of flavers that complimented the natural flavors of the bird. For those of you wanting to know more: cook the duck at 450 for the full 30min., it wont burn and you wont regret it; make double the glaze and serve some with olive oil and bread as a dip; and lastly don't be shy when it comes to piercing the skin all over, it wont ruin it but instead reliese the oils from inside to not only make the meat less oily but to crisp the skin to perfection. Enjoy.