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Since I'm a novice I had to figure out that 4 cups of cooked brown rice is a lot less than 4 cups of brown rice. (Anyone need some brown rice?) So, two 2-cup bags of Uncle Ben's stuffed by duck to the gills. I wonder if some portobello mushrooms in the rice would be nice next time... I, too, wanted a little thicker sauce but about 3 tbl of corn starch thickened it up to what I wanted. I cut the duck breasts off in two large pieces (since there was only two of us eating), placed them on top of the rice, covered with sauce, and just enjoyed looking at the presentation for awhile. It was great. My wife really doesn't like duck because we've had some pretty greasy stuff in restaurants before, but this isn't greasy or fatty. The rice is a perfect compliment to it. So was a bottle of champagne and some flowers since it was Valentine's Day. She and I both loved it. It's my new favorite receipe to try out on my relatives next time we all get together. Thanks.

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Jim_Rogers February 15, 2010

I was so happy to find an easy recipe that tasted like we were eating in a 5 star restaurant. My Husband could not get enough or say enough good things about this meal. 2 out of the 3 of my sons gobbled it up as well but only one tried it with the sauce. (3rd son doesn't really count because he doesn't eat anything remotely different) I didn't actually stuff my duck, I just made the brown rice on the side cooked in broth (without butter) with some dried cranberries and toasted almonds in it and it was delicious and Everyone ate it up. I too would have liked a slightly thicker sauce but didn't have any cornstarch on hand. Delicious though... I think this will be on the menu the next time we have a dinner party.

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LiveLoveLaughCook February 17, 2010

I coule only give this four stars due to the fact that I didn't make the entire recipe. I did not stuff the bird, since my family doesn't like rice. So, I just seasoned the duck unstuffed and then roasted it in the oven. I did make the Balsamic Cherry Sauce. I thought it was delicious. I would make it again. However, my husband is not a big fan of duck, but I thought I would try it and see what he thought. To my surprise, he said, 'It was edible'!! For him to make that comment is like you and I saying it was great!! You have to understand my husband is meat (red) and potatoes for every meal, if I would let him. I also made a cabbage dish and had some leftover mashed potatoes to go with the duck. He didn't like the cabbage dish either. And, of course, he polished off the potatoes. He did say that the cherry sauce made the dish. He liked it! Wow!!!

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hannath April 03, 2008

This is also a review of the Balsamic Cherry Sauce. I really like the sauce, but didn't use it as I felt it would over-power the duck I roasted. But it is making quite a dessert! I upped the honey by an additional 2 Tbs and served it with the cherries over pound cake and vanilla ice cream. Next time I will reduce the vinegar by 1/3 to 1/2 for a slightly less tart sauce, as I used a can of sour cherries.

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Dwynnie March 24, 2008

I'm commenting on the Balsamic Cherry Sauce as I cooked my duck another way. I was looking for a good cherry sauce to put on my duck and this was it. Followed directions for the sauce, (just added more cherries) This sauce was perfect. Actually even better today with leftover duck. This sauce could be made a day ahead and gently reheated. Will make again.

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capecodkaren December 26, 2006

WOW! that was fantastic! What a perfect birthday meal for my husband! He was quite the happy man :) The cherry glaze was awesome! I was very pleasantly surprised. the stuffing was awesome too! I had a lot left over though, because the ONLY duck I could find was 3.8 lbs. It was enough though! We'll have the stuffing for lunch tomorrow! YUM! I used 6 TBL of margerine and it turned out just fine. 1 cup is WAY too much. Thanks for a fantastic birthday recipe! I think this was my husbands best yet :)

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Shelly K August 17, 2006

Tasty duck and stuffing. I left out a LOT of the butter - is that a typo in the recipe? Would have preferred a thicker sauce.

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DreeMac December 13, 2004
Succulent Stuffed Roast Duck With Balsamic Cherry Sauce