I was looking forward to having this alternative bird for Thanksgiving. I read all the reviews, read the cooking suggestions, and I followed them exactly. When I took the bird out of the oven, the skin was so rubbery and when I cut into the bird, it was raw (red blood and water filled the cavity and was in the joints). I put it back in the oven for an hour at 425 degrees. The meat was then cooked, but the skin was still like rubber, making it hard to slice. I literally had to rip off chunks of duck. The duck meat itself was very tasty, but, hey, you don't eat duck for the meat -- you eat it for the crispy skin, and you don't get that here. A real bust and very disappointing.
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