5 Reviews of Ginger Duck

From: Chef #636219

On Nov 3, 2007

What a delicious, really EASY recipe! I think you should remove the words "more adventurous cooks" from the initial description. It made it sound like it wasn't easy, and that couldn't be farther from the truth. I put the half thawed duck in the dutch oven, rubbed it with the soy and ginger (I used fresh ginger root and grated it), then poured the rest of the mixture in the cavity. I put the whole thing in the fridge. When I was ready to cook it, I just put it on the stove, added water to cover, and followed the directions. The recipe didn't say to cover it, so I simmered it uncovered. I did turn the duck over part way through, as it tended to float. Wow! It was so easy, and so incredibly good! It was such fun listening to duck sizzle when I took it out of the oven. It wasn't all greasy the way duck usually is. It was delicious! My husband was SO impressed. I have never cooked a duck before, and I was so thrilled with how my first one turned out. Duck was my son's choice for his 11th birthday dinner, and it was important to me to do a good job. I will definitely cook duck again! I might vary the seasonings, but this is the method I will use. This recipe is a real winner, and ANYone can do it, even someone who thinks they are NOT any kind of a cook. Oh, I used some of the broth to cook brown rice in. And I served french style green beans and tipsy sweet potatoes with it. The whole meal was wonderful! Thanks for the easiest, best duck recipe ever!

From: Marietta Mary Lou

On May 23, 2006

This is an easy and surprisingly delicious dish. My DH screamed when he saw me simmering duck on the stove but I ran him out of the kitchen. Luckily, this was a winner. I had 6 duck legs and used the recipe exactly. After draining and bit of cooling time, I put them on the grill and there was very little flare-up. They became crisp and very well cooked. I used the leftover broth for rice in place of water and it was a totally satisfying meal.

From: Frugal Gormand

On Dec 26, 2007

Don't overcook. Also SAVE the broth and the fat-freeze and remove the fat for confit, and use the broth for a very rich base.

From: Home Chef Heather

On Mar 20, 2008

Posting this so someone else doesn't make the same mistake... Trying to avoid the 300%+ of daily fat the recipe shows, I removed the skin before making this. BIG MISTAKE. Couldn't put it in the oven really after 1hr simmering - would have become leather. Leave the skin on if you want this to work - I'll try it again another time when I'm feeling lean. : }

From: AuntSana

On May 25, 2008

My first duck, and I was so impressed! Duck is a little pricey in my area, so it won't be a regular, but it will be a Very Special meal. Followed the directions exactly, and will not try to improve on perfection! Defatted the broth and it makes the best! brown rice, Thnx for posting such a wonderful recipe, Tebo.