28 Reviews of Roast Duck

From: JustJanS

On Apr 7, 2002

I knew this would be good, and I wasn't disappointed! It was easy and the smell as it cooked was mouth watering. The only change made was to use fresh ginger as I always think dried ginger is for baking and fresh (if you have it on hand) for savoury.

From: Earlie862

On Apr 18, 2003

The flavor combinations of the marinade was fantastic! I did get a little worried about this because it got very dark, almost black, while it roasted. I thought that I had ruined the duck that my husband had been looking forward to all day long. I was so wrong! The meat was very moist and the skin perfectly crispy and very delicious.

From: twissis

On Dec 24, 2006

I made this duck recipe for our Christmas Eve dinner. It sounded good, was well-reviewed & I thot deserved a pic after so many fine reviews. It was great, but now I know why there is no pic because I did not get 1 either. DH & my MIL were so impatient to eat that a pic was just not gonna happen. I did have my anxious moments as it got darker & DH almost scowled as it was put on the table, but the next words he spoke were THIS IS EXCELLENT! I did not marinate the duck, but basted it well w/the marinade at the start & twice more while cooking. The skin was crisp & the duck was well-flavored & not at all dry. This darn duck had no giblets & I had used all my canned broth in the dressing ... so I used the last of the marinade, deglazed the pan, strained the yield, added chicken bouillon + milk & made a lovely gravy. Great recipe! We loved it & will revisit it ea Christmas Eve. Thx for sharing it w/us.

From: carley king

On Jan 7, 2004

ooooh so good. rave reviews from everyone who ate that night. i did ad a splash of orange juice in the sauce and (you know those fruit cups with light syrup? I threw it in the freezer till frozen) then stuff it in the bird and it slowly infuses it with flavor...I also added green onions and lots o' garlic. mwa. mmm!

From: Theraphosa

On Dec 21, 2006

Great recipe! VERY easy to make. This recipe is a real winner "as is", and it's simple enough that you can add your own touch to it. I made a double batch of ingredients (extra garlic), and liberally coated the duck. I then marinated it all night in a plastic bag. I turned the duck once in the roasting rack, but did not baste. Resulted in nice crispy skin. I made a sauce out of the giblets. Browned them in olive oil, added the garlic and then the rest of the ingredients in the recipe. Also added about half a bottle of the wine I planned to serve with the duck. Reduced to about half. It was great.

From: *****Sandy

On May 2, 2005

This was good, but it didn't have much flavor. Maybe a longer marinade time would zest it up for me? This recipe really made a burned mess out of the pan I used — if you are going to try it, you might want to line your pan with foil.

From: shannon carlesimo

On Aug 12, 2002

This is one of the best Roast Ducks my family has had! I had company last night and everyone could not stop saying how good it was! I will use this one over and over!

From: Cindy Lynn

On Feb 28, 2003

DH recently bought me a 'Duck and Turkey' cookbook, but all of the 'duck' recipes called for parts...we wanted to try a whole roast duck. If we liked it, DH promised me that we would order some ducks to raise this spring, so I had more than usual riding on the results of this recipe. Well, we weren't disappointed. I was amazed at how easy it really was. Initially, I thought maybe I should put a little water in the bottom of my roaster, but decided the recipe didn't mention it and others had had success with the recipe as is, so it must not need it and didn't. Good decision! It created plenty of juices as well as rendered duck fat (can't wait to try that) without the addition of any water. Thanks for sharing a wonderful recipe Tonkcats...and yippeee...I'm getting ducks this spring!!!

From: Axe

On Nov 29, 2008

This was really very good, but given that duck skin is so greasy, most of the flavor went into the skin and therefore we didn't taste it much because we don't eat the skin. My suggestion would be to put the marinade in a baster and inject it under the skin to flavor the meat more. Great recipe! Thanks for posting!

From: Granmama

On Dec 20, 2003

Thanks so much for this recipe!! This was my first try at duck and it was wonderful!! I used fresh ginger because I had it already and I had to cook my duck a little longer than the recipe stated, but it was 5.5 pounds. I like the combination of ingredients in the marinade so much that I tried it on pork chops! YUMMY!!!