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Reviewed Roast Duck

Nov 29, 2010 in Food Network Community Toolbox on Food Network

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...

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