Pretty awful recipe. The duck sauce had a decent taste to it... but that was it. The meat was greasy and undercooked. To salvage some of the duck, I stck it in the oven at 300 degrees for an additional one-and-a-half hour.

Hi Enrique,

Unfortunately, duck has a reputation for being somewhat greasier tasting than chicken or turkey, for example. The orange sauce is intended to mask that somewhat. Pricking the skin helps to release some of the grease.

As for being uncooked, the recipe says to "Continue roasting until deep brown and juices run clear"; those are indicators that the duck is cooked. The time given is only a guideline because everyone's oven behaves differently. But to determine that the duck is cooked, check that the juices run clear, and the skin should be a deep brown. Continue cooking until then, no matter how long it takes in your oven!

-- CM

To me, 1 and 1/4 hours seems excessive.

If you had to put it back in the oven, it sounds to me that you like dry burnt meat with sauce.

Stick to chicken.

Tony

I havent made this yet but did have it at a chinese restuarant last night. It was awesome. We are making it for one of our Thanksgiving meats. Can't wait.

I am making duck right now, on the grill, the package says it takes anywhere from 2 hours to 2 1/2 hours, in the oven, so grilling it may take just as long, I have wrapped it completely in aluminum foil, there are a lot of juices and I'm about to unwrap it so it'll brown..will keep you all posted after it's done and will let you know how it turns out.