Comments on: The Best Way to Roast a Duck (Hello, Crispy Skin!)

By: Jessica

Jessica — Fri, 27 Jan 2012 05:23:45 +0000

I made this recipe tonight and it turned out wonderfully! The skin was excellent. I loved the step by step instructions. I can’t wait to make another recipe from your blog.

By: Lori Welch

Lori Welch — Sun, 22 Jan 2012 00:09:42 +0000

To cook this covered would ruin!!!What she has given for excellent direction for Crispy Duck….Go with Crock Pot Duck for a Duck without CRISPY skin!!!

By: Lori Welch

Lori Welch — Sun, 22 Jan 2012 00:07:05 +0000

Made the Crispy Duck a few alterations added Oranges, Lemons, Limes and a few spices but followed your roasting direction then changed the end to blend with my glazed sweet potatoes(Never use Marshmellows) made wild rice with orange and shallot for a Gluten Free meal(Husband is allergic) that is too die for!!!The kids went out…He ate 3/4 of a Crispy Duck, THANK YOU!!!Made duck many times in different ways for crispy skin….But, your recipe ROCKED!!! Wish I could share my pictures of the meal it was Gorgeous!!!

By: Brad

Brad — Sat, 21 Jan 2012 20:58:21 +0000

Wonderful directions, I thought I had followed to the letter…..I will highlight the mistake I made so others may avoid it. DO NOT POKE INTO THE MEAT. I poked and flipped and repeated all the while poking into the meat every time. The result was a disaster. Oh well, At least I rendered some wonderful duck fat and learned a valuable lesson. This was my second attempt at a duck. The first was a greasy mess as I roasted it as I would a chicken. The third time is the charm they say. I’ll try again next month.: (

By: Lin

Lin — Sat, 21 Jan 2012 19:24:46 +0000

This is very close to the recipe at amateurgourmet.com site. Both look yummy…I think I will try this one. Thanks for sharing with us!