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This was a very tasty complete meal! We really enjoyed the blueberry port sauce with the duck. It paired very nicely. I also enjoyed the spinach and rosti potatoes. I marinated my duck for approximately 1.5 to 2 hours or so. DH thought the duck was just a little too orangey, but that could have been that I had to choose between a large orange and a smaller orange that I had on hand and when I opted for the smaller of the two, I used a little more zest than half of it. I would definitely say the zest of half of a small orange is perfect for this recipe. Also, for non-Europeans, the ingredient "cornflour" is the USA equivalent of "cornstarch." FYI. Thanks for a nice meal.

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Dr. Jenny March 08, 2011
Duck Magret With a Blueberry Port Sauce