Comments on: Captain’s Table Christmas // Rum-and-Pomegranate Glazed Roast Duck with Boozy Chestnut-Apple Stuffing http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/ Globally-inspired, seasonal recipes Sun, 16 Dec 2018 18:48:41 +0000 hourly 1 https://wordpress.org/?v=5.3.2 By: Marlen Huellbrock http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-97674 Sun, 16 Dec 2018 18:48:41 +0000 http://katieatthekitchendoor.com/?p=5190#comment-97674 Hey :) Your recipe looks amazing! I will do it for our christmas dinner. What kind of sauce do you reckon will go well with it? Best, Marlen

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-58780 Wed, 27 Dec 2017 12:49:43 +0000 http://katieatthekitchendoor.com/?p=5190#comment-58780 Hi Donovan, thanks so much for the feedback. The next time I make this I’ll re-test the cooking time and update here!

]]> By: Donovan http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-58711 Mon, 25 Dec 2017 18:22:01 +0000 http://katieatthekitchendoor.com/?p=5190#comment-58711 So 450 for 40 min is over cooking the duck if you like it mid rare. I’d say, 450 for 30 min. Most sites recommend cooking at 325. Flavor is great, duck a bit dry an too well for me.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-45508 Fri, 23 Dec 2016 02:37:58 +0000 http://katieatthekitchendoor.com/?p=5190#comment-45508 Hi Christine,

The first time I made this, I believe I did it in the bottom of the pan. It was a few years ago, though. If I made it now, I think I would try to rest the duck on a rack or on some vegetables to keep it out of the fat. Sorry that the recipe doesn’t specify! I am planning on re-testing this soon so will update the recipe then. In the meantime, please let me know how it works for you!

Katie

]]> By: Christine http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-45431 Tue, 20 Dec 2016 19:58:09 +0000 http://katieatthekitchendoor.com/?p=5190#comment-45431 Are you laying the duck in the bottom of the pan? Or is it on a rack?
Are you saying that all the fat juices get mixed in with the pom juice mix in the bottom of the pan?

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-45376 Mon, 19 Dec 2016 01:52:51 +0000 http://katieatthekitchendoor.com/?p=5190#comment-45376 Thank you for sharing, Cat – I’m sorry it didn’t work out! I’m going to re-test this based on your feedback and will update the recipe here with a different cooking time or temperature if needed.

]]> By: Cat http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-45374 Mon, 19 Dec 2016 01:17:10 +0000 http://katieatthekitchendoor.com/?p=5190#comment-45374 I made this for dinner tonight and I hate to say it but the oven temp is way too high. I turned it down after all the juices in the bottom of the pan started to burn about 30 minutes in. I had to add water so it didn’t continue to burn. The rub was delicious as was the glaze but I took it out a half hour early and it was seriously over cooked already. I think it would be perfect if the right temp and time were found.

]]> By: heaverly http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-13136 Fri, 27 Dec 2013 21:56:37 +0000 http://katieatthekitchendoor.com/?p=5190#comment-13136 mouth watering lol!

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-13054 Thu, 26 Dec 2013 15:05:57 +0000 http://katieatthekitchendoor.com/?p=5190#comment-13054 Hi Monica – I’m so sorry to hear your duck came out burnt! The high temperature helps give the duck it’s nice crispy skin, but oven temperatures can be inconsistent (our duck was fine at that temperature), and the cooking time should vary with the weight of the bird. Sounds like you tried all the right things to keep it moist – I hope dessert turned out better!

Best,
Katie

]]> By: Monica Eisenhower http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-13024 Thu, 26 Dec 2013 04:29:51 +0000 http://katieatthekitchendoor.com/?p=5190#comment-13024 I decided to try this recipe for Christmas (today) and our duck, what was left of it, was ok. The temp for the oven, I think was too hot. 450 degrees for 2 1/2 hours!!!! The duck was severely scorched to say the least. I did not leave the temp at 450, maybe for half an hour. I turned it down several times, covered the duck and hoped for the best…. Best it was not… I’ve never had a problem with recipes off the internet, but this one was very disappointing.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-12852 Mon, 23 Dec 2013 17:19:56 +0000 http://katieatthekitchendoor.com/?p=5190#comment-12852 If you’re using a duck from the supermarket, I don’t think it will taste very gamey, and you shouldn’t need to brine it. If it’s wild, maybe, but depends on your taste!

]]> By: Brooke http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-12805 Mon, 23 Dec 2013 00:59:58 +0000 http://katieatthekitchendoor.com/?p=5190#comment-12805 Thank you, I will! One more question…do you recommend brining the duck to reduce the gaminess?

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-12802 Mon, 23 Dec 2013 00:34:48 +0000 http://katieatthekitchendoor.com/?p=5190#comment-12802 Hi Brooke! I don’t have a slow cooker so I can’t really say if stuffing would work. What I would recommend is cooking the stuffing in advance, then popping it in to reheat for 5-10 minutes while you let the duck rest before serving. The crispiness of the top of the stuffing is so good and I’m not sure it would be the same without the dry heat of an oven! Let me know how everything turns out :-)

]]> By: Brooke http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-12801 Mon, 23 Dec 2013 00:32:06 +0000 http://katieatthekitchendoor.com/?p=5190#comment-12801 I’m making duck for the first time this Christmas and this recipe sounds perfect! Could you make the stuffing in a slow cooker? I only have one oven, so won’t be able to make the duck and the stuffing at the same time.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/12/15/captains-table-christmas-rum-and-pomegranate-glazed-roast-duck-with-boozy-chestnut-apple-stuffing/#comment-12800 Sun, 22 Dec 2013 23:58:44 +0000 http://katieatthekitchendoor.com/?p=5190#comment-12800 That’s great, I hope it turns out well for you! We didn’t turn the duck over at all, since it was raised off the bottom of the pan in the roasting rack it got evenly browned all over without flipping. If you’re basting it and it seems like it’s getting too crispy, don’t be afraid to turn the heat down. Let me know how it goes!

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