Comments on: Duck de Marietta (The Best Slow Roast Duck)

By: Maggie Zhu

Maggie Zhu — Sun, 30 Mar 2025 14:01:38 +0000

In reply to Deborah. So happy to hear you enjoyed the dish! Thanks for sharing the tip on how to use the cooked citrus. Can't wait to try it out next time :)

By: Deborah

Deborah — Sun, 30 Mar 2025 05:24:01 +0000

Fantastic ROI! But don’t discard the citrus after cooking. Instead, we made a sauce by mashing them up, added some fig jam and maple syrup (to counteract the bitterness), black pepper, pan drippings, and white wine. Awesome accompaniment!

By: Maggie Zhu

Maggie Zhu — Fri, 21 Mar 2025 15:31:58 +0000

In reply to CHris H. I have never tried brining the duck first but I'm interested in the method and think it might work. If you decided to try it out, please let me know how it goes!

By: CHris H

CHris H — Fri, 21 Mar 2025 11:07:45 +0000

This is my goto recipe for duck. But sometimes the breast is a little more dry than I like. Would brining (wet or dry) the duck work for this recipe even with the long, low cook? it works for pork shoulder!

By: wayne mccaffery

wayne mccaffery — Wed, 12 Feb 2025 18:39:01 +0000

This worked just as described. Salt, Caraway seed, and fruit inside. I did 250 for 7 hours. Today I am doing 240 for 7 1/2 hours or a bit more.

By: Maggie Zhu

Maggie Zhu — Sun, 02 Feb 2025 16:40:31 +0000

In reply to wayne mccaffery. Wow, I've never cooked with an ostrich. How fun! I'm glad the recipe worked out :)

By: wayne mccaffery

wayne mccaffery — Sun, 02 Feb 2025 02:17:38 +0000

I did it except I used an ostrich…so many reviews say this, “except”. I did exactly as told. It came out exactly as promised. I have three more ducks in the freezer and each will be treated the same.

By: William Bendsen

William Bendsen — Wed, 01 Jan 2025 01:54:08 +0000

I made duck for the first time ever, in my life, and also had to transport it for 45 minutes to the host’s place.

I put a thermometer in the duck, and turned the oven down a bit, to 220. Six hours later I wrapped it up in seven layers of tinfoil, set the fat aside, and deglased the pan into a thermos. When I arrived, it was a simple matter to put the duck under the broiler until it crisped up, set it aside to rest while I made the sauce (using a cherry soda), and carving it was such a pleasant surprise – both thighs and breasts were tender and succulent.

Thank you for the clear cut recipe, which didn’t just lay out the steps, but also explained the why and how of it, and gave me the confidence to adapt the recipe to my needs.

By: Maggie Zhu

Maggie Zhu — Mon, 30 Dec 2024 14:19:28 +0000

In reply to CC. So happy to hear you enjoyed the recipe and thank you for leaving a positive review! I also really love how easy this recipe is and the result has been very consistent for me. Happy Holidays :)

By: CC

CC — Sat, 28 Dec 2024 09:37:03 +0000

I made this recipe for Christmas and it was a masterpiece! After years of experimenting with different duck recipes and never enjoying the final result, I was excited to come across this recipe – especially after reading how easy it was. I followed the directions almost to the letter and I was blown away! I ended up having to rest the duck for 30min, (to prepare other side dishes) but it was still hot and steaming by the time my husband went to carve it. I actually screamed (with laughter and joy) and proceeded to dance around the kitchen when my husband snuck me the first bite – and not because of the romantic gesture, but because FINALLY after YEARS I had found THE recipe. It was everything I wanted and had been hoping for, it was the perfect crispy-salty-moist duck that blasts fireworks off in your mouth – something I have only experienced a few times at fancy
restaurants. Thank you Maggie Zhu and OmnivoresCookbook for sharing this recipe with the world and giving me (and my family) a recipe that we all loved and will now enjoy for many more years to come!