Honey Duck

"While very good, this recipe needed a bit of revisement to bring the taste factor up a bit. Also, as many other reviewers have noted, if you cook a bord this size and weight for the suggested amount o..." See moref time, it comes out dry...even at low temperatures (300 F). Using my method, I cooked my 6lb. duck and it was done within 2hours and 20minutes, far below the time limit set for this recipe for a smaller duck. Since it only takes about 20 minutes per pund for a duck to cook at 375 uncovered, and an extra 5 minutes with it covered at 300F, I used a combination of both to achieve a tender and still crispy duck. First,I set the oven to 375F. Since I was doing a 6lb. duck, I had to adjust all of the ingredients by and additional half. for the rub portion, I also found it was necessary to add some additional spice/herbs since I know that ginger and basil alone aren't enough for my pallete. I added about 2 tablespoon's worth of a combination of equal parts rosemary, sage (ground), marjoram, thyme and oregano. If you don't have a mortar&pestil, you get a simmilar blend that works the same way from the Spice Hunter brand of seasonings; it's called "Poultry Seasoning". "

"I made this for my Christmas Eve dinner party. The only "problem" with it was it was SO tender I could not turn it breast up in the last few minutes of cooking. I served it with a raspberry sauce. ..." See moreEveryone loved it!!!! It was the best duck I ever ate."

"Outstanding recipe! I varied the recipe a bit by adding some ground rosemary and ground ginger inside and out, which always works nicely with oranges. I added water with a bit of orange concentrate ..." See moreon the bottom of the pan to use for basting, the rest of the concentrate I brushed over the duck, then lightly dusted a touch more seasoning on. My husband, 2 year old son and myself devoured the whole thing in one sitting, and if a picky toddler will eat this, then it deserves 10 stars! :) Thank you for sharing the recipe!"