3 Reviews of Balsamic, Orange, Honey, Maple Syrup Glazed Duck

From: duonyte

On Dec 25, 2006

The fragrance wafting forth from the oven was driving us crazy! The finished dish was so good that we were tearing pieces off the carcass and licking our fingers. Thank goodness it was just the two of us, no witnesses. I did heat the reserved glaze a few minutes to reduce it just a tad - the counterpoint of sweet and savory was music to the tongue! The home economist at the duck producer is to be congratulated ten times over.

From: Vlooi

On Dec 24, 2007

I cooked my first duck last Christmas and came across this recipe. It was gorgeous!! We all enjoyed it so much, that I am cooking it again this year!

From: Mia in Germany

On Sep 20, 2008

Two days ago a friend, who is a hunter, helped us to clear our overgrown garden; he brought me two wild ducks to prepare while the guys sweated in the garden. When I saw this recipe, I knew that was it. As it were wild ducks which have almost no fat at all, I halved them, placed them in a baking pan and first roasted them with some coconut oil for about ten minutes. Then I poured a cup of hot chicken stock into the pan and basted the duck halves with the glaze, covered the pan and cooked the birds at 180 degrees Celsius for 1 1/2 hours in the oven. After 1 1/2 hours, I removed the cover, flipped the halves over and basted the other side with the rest of the glaze, switched on the oven grill and grilled them for about ten minutes. Our hunter friend, who has cooked hundereds of wild ducks in his life, raved over it, and so did my DH (and me, of course!). Best duck ever, Ernst the hunter said. They both told me to rate this recipe with 15 stars I suppose it will become famous round here. Thanks for sharing this!!