Duck With Honey Recipes

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DUCK WITH HONEY, SOY, AND GINGER



Duck with Honey, Soy, and Ginger image

These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.

Provided by Ollie Martin

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 12

2 duck breast halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
½ cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  • Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  • Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  • Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g

HONEY ROAST DUCK RECIPE



Honey Roast Duck Recipe image

This Honey Roast Duck recipe makes a beautiful holiday main dish but is easy enough for any special occasion or Sunday dinner. With crispy skin and tender, juicy meat, this post will show you how to cook duck to get that beautiful roasted look and amazing flavor!

Provided by Amy Nash

Categories     Dinner

Time 2h10m

Number Of Ingredients 6

2 teaspoons salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 cup honey
5 pounds whole duck

Steps:

  • Completely defrost the duck in the refrigerator for 2-3 days if using a frozen duck, then remove giblets and neck. Rinse well, inside and out, with cold water and pat completely dry using paper towels. Let the duck sit out on the counter for 30 minutes to come up in temperature a bit.
  • Use a sharp knife to score the skin on the duck's breast in a diamond pattern, trying to cut only the skin without reaching the breast meat below. If there are other fatty areas like where the duck legs connect to the body, give those a poke or slash as well.
  • Stuff the cavity of the duck with garlic cloves, a quartered onion, and a couple sprigs of rosemary. You could also use lemon slices or a quartered apple.
  • Fold the loose skin on both ends of the duck to hold everything inside and tie the duck legs with butcher's twine or string to truss it by tying a loop around one duck leg, then crossing it over the other leg and wrapping the twine around both legs a time or two, then tying it off.
  • In a small bowl, combine the salt, paprika, garlic powder, and pepper, then rub over all over the duck.
  • Place the duck with the scored breast side up on a wire cooling rack over a baking sheet or on the rack of a large roasting pan.
  • Start the duck by roasting it at a higher temperature of 425 degrees for 15 minutes, then decrease the oven temp to 350 degrees and roast for 1 hour and 15 minutes. At the 60 minute mark, brush half of the honey over the duck, then cook for 10 minutes before brushing the duck with the remaining honey.
  • If the juices are still running pink after a total of 1 1/2 hours, let it roast another 15 minutes before pulling it out of the oven and tenting with foil for 15 minutes to let the juices redistribute before carving. The duck will be done with the juice running from the thigh after poking it are just barely a rosy pink color.

Nutrition Facts : Calories 2362 kcal, Carbohydrate 19 g, Sodium 1522 mg, Sugar 18 g, Protein 66 g, Fat 223 g, SaturatedFat 75 g, Cholesterol 431 mg, Fiber 1 g, UnsaturatedFat 135 g, ServingSize 1 serving

DUCK WITH HONEY



Duck with Honey image

Categories     Duck     Poultry     Roast     Fall     Spring     Winter     Honey     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried
1 tablespoon fresh thyme leaves
1 1/2 teaspoons coarse sea salt
1/4 teaspoon black peppercorns
1 6- to 6 1/2-pound duck, fresh or frozen, thawed
1 cup canned low-salt chicken broth
3 tablespoons dry red wine
4 tablespoons lavender honey or orange flower honey
4 toasted baguette slices

Steps:

  • Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.
  • Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.
  • Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer.
  • Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.

HONEY-ROASTED DUCK LEGS



Honey-Roasted Duck Legs image

Few dishes can be at the magnificence of a whole roast duck, a treat that most Vietnamese purchase at Chinese barbecue shops. For an easier at-home version that is just as rich and succulent, I use whole duck legs (thigh and drumstick). They are relatively inexpensive at Asian markets, and they freeze well, which means you can stock up for when you don't have time to shop. The legs are steamed first, during which most of the fat melts away, and then they are roasted to crisp the skin. Finally, the honey glaze is applied, which puts a lacquer like finish on the skin while the meat stays moist. A simple hoisin dipping sauce adds a little extra sweetness to each bite. Present the duck with Everyday Daikon and Carrot Pickle (page 192) or Tangy Mixed Vegetable Pickle (pages 194) and accompany with a green vegetable stir-fried with just salt and a touch of sesame oil, a light soup such as Creamy Corn and Shiitake Mushroom Soup (page 74), and rice.

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 13

4 cloves garlic, smashed with the broad side of a cleaver or chef's knife
Chubby 1-inch piece fresh ginger, thinly sliced and smashed with the broad side of a cleaver or chef's knife
3/4 teaspoon Chinese five-spice powder
1/4 teaspoon salt
6 tablespoons honey
2 tablespoons light (regular) soy sauce
1 tablespoon dark (black) soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
3/4 teaspoon salt
2 tablespoons Shaoxing rice wine or dry sherry
2 teaspoons peeled and grated fresh ginger, pressed through a fine-mesh sieve to extract 1 teaspoon juice
6 whole duck legs, trimmed of excess fat and skin and backbone removed, if necessary
2 tablespoons hoisin sauce

Steps:

  • To make the glaze, in a small saucepan, combine the garlic, ginger, five-spice powder, salt, honey, light and dark soy sauces, and wine. Place over medium heat and bring to a boil. Remove from the heat. When the bubble action ceases, pour the glaze through a fine-mesh sieve place over a medium-sized bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Let the glaze cool completely.
  • Select a large, shallow bowl or deep plate that fits in your steamer tray. Add the salt, wine, and ginger juice and stir to dissolve the salt. Add the duck legs and use your fingers to coat the duck legs well with the marinade. Arrange the duck legs so that there is minimal overlap, to ensure even cooking. Put the bowl in the steamer tray and set aside to marinate for 15 minutes.
  • Fill the steamer pan halfway with water and bring to a rolling boil over high heat. Add the steamer tray, cover, and steam the duck for 25 minutes. The skin will pull back from the flesh, and cooking juices will collect in the bowl. Transfer the duck legs to a plate and discard the cooking juices. (The legs may be cooled, wrapped in plastic wrap, and refrigerated overnight. Bring to room temperature before roasting.)
  • Position a rack in the lower third of the oven and preheat to 425°F. To promote heat circulation and allow the fat to drip away from the duck, place a flat roasting rack on a foil-lined baking sheet. Put the duck, skin side up, on the rack, spacing the legs as far apart from one another as possible. Roast for 35 to 40 minutes, or until the skin is crisp and lightly golden. Turn on the exhaust fan as the duck roasts, as the dripping fat can cause smoke. If more than 2 tablespoons of fat accumulates in the pan during roasting, remove the duck from the rack, make a spout in one corner of the foil, and pour off the fat. Then quickly return the duck to the rack and continue roasting.
  • When the duck is ready, using tongs, lift each leg from the rack, roll it in the glaze to coat evenly, and hold it above the bowl to allow excess glaze to drip off. Return the duck to the rack, skin side up. Roast the legs for 5 minutes and then again coat them with the glaze. Roast for 3 to 5 minutes longer, or until the glaze richly colors the duck. Remove from the oven and let cool for 10 minutes.
  • After glazing the duck legs the second time, return the remaining glaze to the small saucepan and add the hoisin sauce to make a dipping sauce. Warm over medium heat, adding a spoonful or two of water if needed to balance out the flavor. Pour into a small serving bowl.
  • Using a heavy cleaver, chop the legs through the bone into bite-sized pieces. Or, slice the meat off the bone. Arrange the duck on 2 plates or a platter and serve with the sauce.

HONEY ROASTED DUCK



Honey Roasted Duck image

This honey-roasted duck is gorgeous with sautéed potatoes from the Duck Fat.

Provided by elaineoconnell

Time 30m

Yield Serves 4

Number Of Ingredients 18

Honey-roasted duck
4 175g duck breasts, with skin on
Sea salt and freshly ground black pepper
Pinch of Chinese five spice
Olive oil
1-2 tbsp honey
2 tbsp soy sauce
Sautéed potatoes with garlic and shallot confit
4 banana shallots, roots trimmed
2 large garlic cloves, peeled
75ml extra virgin olive oil
1 tsp caster sugar
Rock salt
1 sprig of thyme
1 bay leaf
6 medium potatoes, peeled (King Edwards or Maris Piper)
2 tbsp Duck Fat
Sea salt and freshly ground black pepper

Steps:

  • For the DUCK: Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly.
  • Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 8-10 minutes, depending on the thickness of the fat.
  • Save some excess fat for the potatoes later.
  • Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
  • Slice the duck lengthways and place on top. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette.
  • For the POTATOES: use a large, sharp cook’s knife, chop the shallots and garlic into very fine dice. Place the shallots and garlic into a heavy-based saucepan with the extra virgin olive oil, a light sprinkling of salt, the sugar, herbs and a splash of water
  • Set the pan over high heat. When the oil becomes hot, adjust the heat to a moderate setting, give the shallots and garlic a stir and cover the pan with a lid. Cook for 20-25 minutes, shaking the pan from time to time and stirring every 5 minutes, to stop the shallots and garlic sticking to the bottom. You should be left with a soft, sweet and lightly golden shallot mixture. Set aside.
  • Cut the potatoes into 1 cm thick slices. Boil in salted water for 6 minutes until just tender. Drain well then pat dry between sheets of kitchen paper. Heat the olive oil in a large sauté pan over high heat. Add the potato slices and season with salt and pepper. Fry for about 3 minutes on each side until lightly golden.
  • Add a tablespoon of the confit and sauté for another 1-2 minutes, tossing and turning the potatoes, until golden and crisp at the edges.

DUCK GLAZED WITH HONEY AND LAVENDER (OR HERBES DE PROVENCE)



Duck Glazed With Honey and Lavender (Or Herbes De Provence) image

This is a lush recipe for duck. It tastes very "french", and despite the honey glaze, it isn't too sweet. The lavender or herbes de provence make a nice counterpoint to the flavors. The pan juice is perfect served alongside the duck, to drizzle over the meat at the table. Adapted from epicurious.com

Provided by Lizzie-Babette

Categories     Whole Duck

Time 4h

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons packed fresh lavender blossoms (use the same proportions of herbes de provence, if you can't find lavender) or 3 teaspoons dried lavender flowers (use the same proportions of herbes de provence, if you can't find lavender)
1 tablespoon fresh thyme leave
1 1/2 teaspoons sea salt
1/4 teaspoon whole black peppercorn
1 (5 1/2 lb) duck (thawed, if frozen)
1 cup canned low sodium chicken broth
3 tablespoons dry red wine
4 tablespoons honey (I use clover, but if you can find lavender or orange flower honey, it would add additional flavor)
salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns.
  • Set aside the ground herb rub mix.
  • Remove excess fat and skin from duck neck and inside cavity.
  • Remove giblets (reserve liver only).
  • Thoroughly rinse duck and pat dry with paper towels.
  • With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck).
  • Rub herb mix into both inside the cavity and the outside of the duck.
  • Place liver back into the prepared duck cavity.
  • Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting).
  • Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit.
  • Put the duck on a platter and carefully pour pan juices into large glass measuring cup.
  • Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a sauté medium, for example.
  • Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine.
  • Put duck back on the rack in the roasting pan and brush with about half of the honey.
  • Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture.
  • Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more.
  • Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit.
  • When duck is done, remove from the oven and put it on a platter to rest.
  • Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices.
  • Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits.
  • Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat.
  • Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon.
  • Taste and add more salt and pepper if needed.
  • Transfer the sauce to a bowl and serve with sliced duck at the table.

Nutrition Facts : Calories 2605.4, Fat 245.9, SaturatedFat 82.6, Cholesterol 474.4, Sodium 1284.7, Carbohydrate 18.5, Fiber 0.1, Sugar 17.4, Protein 73

DUCK BREASTS WITH HONEY AND MUSTARD



Duck Breasts With Honey and Mustard image

Provided by Jonathan Reynolds

Categories     dinner, roasts, main course

Time 30m

Yield 8 servings

Number Of Ingredients 5

4 magret duck-breast halves (about 1 pound each), skin scored
Salt
Long peppercorns (see note), coarsely grated, or coarsely ground black pepper
1 1/2 tablespoons black-olive mustard (see note) or Dijon mustard
4 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
  • Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 9 grams, TransFat 0 grams

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE



Peking Duck With Honey and Five-Spice Glaze image

Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.

Provided by Kay Chun

Categories     dinner, meat, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons mild honey, such as clover, acacia or orange blossom
2 tablespoons low-sodium soy sauce
1 teaspoon turbinado or light brown sugar
1 teaspoon five-spice powder
1 (5- to 6-pound) Peking or Long Island duck
3 teaspoons kosher salt
1/2 teaspoon black pepper
1 (24-ounce) beer can or other aluminum can, emptied and filled halfway with water
1/2 cup hoisin sauce
1 teaspoon toasted sesame oil
8 homemade Chinese tortillas, or 8-inch store-bought flour tortillas, warmed
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
2 Kirby or Persian cucumbers, cut into 3-inch-long matchsticks

Steps:

  • Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
  • In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
  • Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
  • Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
  • In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
  • Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
  • Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
  • Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
  • Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
  • Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
  • To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.

HONEY-MUSTARD GLAZED DUCK



Honey-mustard glazed duck image

Duck is a great choice for a special festive meal for two

Provided by Matt Tebbutt

Categories     Main course

Time 2h50m

Number Of Ingredients 7

1small duck , about 1.5kg/3lb 5oz
1 tsp sunflower oil
2 tsp five spice powder
200g clear honey
2 tbsp dark soy sauce
2 tsp dry sherry
2 tsp Dijon mustard

Steps:

  • About an hour before cooking, take the duck out of the fridge to come to room temperature. Heat oven to 140C/ 120C fan/gas 1. Pull out and discard any large lumps of fat from inside the duck, then rub it all over with some salt, the oil and five-spice powder. Sit the duck in a roasting tin, then roast for 2 hrs.
  • For the glaze, mix the honey, soy, Sherry and mustard in a bowl. When the duck has had its time, remove it from the oven, pour off any fat from the tin and baste generously with the glaze. Turn the oven up to 190C/170C fan/gas 5 and roast the duck for a further 20 mins until sticky and bronzed. Remove the duck to a clean dish to catch any juices and allow it to rest for at least 20 mins before serving.
  • To make a simple gravy, pour the juices from the roasting tin into a jug or bowl and leave to settle. Use a ladle to remove the fat from the juices, then tip the juices back into the saucepan and reheat to serve.

Nutrition Facts : Calories 1035 calories, Fat 79 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 2.87 milligram of sodium

HONEY SPICED DUCK



Honey Spiced Duck image

We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading.

Provided by JustJanS

Categories     Duck Breasts

Time 42m

Yield 2 serving(s)

Number Of Ingredients 10

2 duck breasts
20 ml honey
20 ml sherry wine vinegar
20 ml soy sauce
1 teaspoon freshly grated ginger
1 clove garlic, crushed
1/4 teaspoon cinnamon
1/4 teaspoon Chinese five spice powder
freshly ground black pepper
8 spring onions

Steps:

  • Score the duck breast skin in a criss-cross fashion.
  • Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
  • Coat the duck in this marinade in a shallow bowl.
  • Cover and leave for 1 hour or overnight.
  • Set the oven to fairly hot, 200c/400f.
  • Put the duck on a rack in a roasting tin, reserving the marinade.
  • Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
  • Put the marinade and 40mls of the roasting juices in a small pan.
  • Add the spring onions and bring to the boil.
  • Simmer gently for 2 minutes.
  • I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.

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From gressinghamduck.co.uk


HONEY ROAST DUCK - HUNGRY HEALTHY HAPPY
2018-12-05 Season all over with sea salt and black pepper. Two: Place the duck in a roasting tin and put in a preheated oven at 220°C/430°F/Gas 7. Cook for 20 minutes or until the skin begins to crisp, then reduce the heat to 190°C/370°F/Gas 5. Three: Cook for a further 40 minutes then remove from the oven.
From hungryhealthyhappy.com


FRENCH SEARED DUCK BREASTS WITH HONEY GLAZE RECIPE
2021-07-10 Preheat a large skillet over medium-high heat. The Spruce / Maxwell Cozzi. Cut small slits in the skin side of the duck breast. The slits should be shallow without slicing all the way through into the flesh. The Spruce / Maxwell Cozzi. Season the duck e both sides with the salt and pepper. The Spruce / Maxwell Cozzi.
From thespruceeats.com


HONEY ROASTED DUCK | RICARDO
Preparation. With the rack in the lowest position, preheat the oven to 170 °C (325 °F). On a work surface, place the onion, orange, garlic, and rosemary in the duck cavity. Place it breast side up in a large skillet or Dutch oven. Brush with the honey and sprinkle with the thyme leaves. Season with salt and pepper.
From ricardocuisine.com


DUCK WITH HONEY SAUCE - BIGOVEN.COM
1. Heat the oil in a frying pan and gently fry the duck breasts for 20 minutes, turning occasionally until cooked and golden. Remove from the pan and keep warm. 2. Add the vinegar and mustard and mix well. Stir in the creme fraiche and seasoning to taste.
From bigoven.com


BEST ROAST DUCK RECIPES | FOOD NETWORK CANADA
2016-11-30 Step 2. Heat the oven to 300ºF. Pierce the duck’s skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing ...
From foodnetwork.ca


HONEY DUCK RECIPE
Honey duck recipe. Learn how to cook great Honey duck . Crecipe.com deliver fine selection of quality Honey duck recipes equipped with ratings, reviews and mixing tips. Get one of our Honey duck recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Duck Meatballs with Cherry Sauce Have you ever made highly delicious duck …
From crecipe.com


ROAST DUCK RECIPE - JULIA'S ALBUM
2015-10-24 In a small bowl, combine ½ cup of balsamic vinegar with the freshly squeezed juice of 1 lemon. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 40 minutes at 350 F, brushing every 10 minutes with the mixture.
From juliasalbum.com


10 BEST HONEY GLAZED DUCK RECIPES | YUMMLY
cider vinegar, chile powder, salt, honey, cooking spray, boneless duck breast halves and 1 more Pomegranate-Glazed Duck Williams Sonoma - Taste boiling water, soy sauce, chinese five-spice powder, muscovy and 4 more
From yummly.com


HONEY ROASTED DUCK RECIPE | CIRCLE C FARM
1 teaspoon black pepper. 1/4 cup honey. 1 (5 pound) whole duck. INSTRUCTIONS. Completely defrost the duck in the refrigerator for 2-3 days if using a frozen duck, then remove giblets and neck. Rinse well, inside and out, with cold water and pat completely dry using paper towels. Let the duck sit out on the counter for 30 minutes to come up in ...
From circlecfarmfl.com


A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK
Baste the duck, then pour off any excess fat. Prick the skin again, then pour the orange juice and honey mixture over the duck. Continue roasting and basting the duck. Skim off any excess fat every 15-20 minutes. Roast for 1 1/2 hours, or until the bird is crisp and dark golden brown and the juices run clear when a skewer is inserted into a thigh.
From cookingnook.com


STICKY HONEY DUCK RECIPE - LOVEFOOD.COM
Preheat the oven to 200°C (400°F), Gas mark 6. Place the duck in a roasting tray and scatter in the extra whole star anise. Cook in the oven for about 15 minutes until cooked all the way through. Baste the duck with the juices halfway through the cooking time.
From lovefood.com


RECIPES DUCK BREAST WITH HONEY AND SPICES | SOSCUISINE
Preheat the oven to 230°C /450°F. Heat the honey in a saucepan over high heat 2-3 min, until it is slightly caramelized. Pour in the vinegar and mix well. Add the spices, lower the heat to 'low', then let the sauce reduce 5 min, until it has reached a 'coating' consistency. Make crosshatched incisions in the skin of the breasts.
From soscuisine.com


HONEY DUCK - DUCK
Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe! Delicious, flavorful, moist duck recipe! 382 calories; protein 15.3g; carbohydrates 43g; fat 17.8g; cholesterol 92.5mg; sodium 434.5mg.
From worldrecipes.org


CRISPY DUCK BREAST WITH FIVE SPICE AND HONEY
2015-12-01 Score the duck and massage in the five spice powder. Place skin side down in a frying pan over a medium heat for about 5 minutes until crispy. Combine the honey and soy and brush over the skin before placing in the oven at 180C/350F/ Gas 5 for 15 minutes. Let the duck rest for about 5 minutes, covered loosely with foil. and skim off fat from tray.
From chezlerevefrancais.com


DUCK WITH AN ORANGE AND HONEY GLAZE - TOM'S FOOD!
2022-02-10 Place in the roasting tray, skins side up, for 3 - 4 minutes. Put the cooking pan back on the heat. Add in the orange juice and zest, garlic, thyme and honey. Bubble gently to reduce the liquid by about half. Add the segments and continue …
From ormidalels.com


ROAST DUCK WITH HONEY & ROSEMARY RECIPE · GRESSINGHAM
3 tbsp honey; 50g butter; Method. Preheat the oven to 200°C, fan 180°C, gas mark 6. Prepare the duck as per roasting instructions on-pack or follow the 'how to roast a duck' guide on our website. Place the duck on a trivet in a baking tray big enough to allow you to fit the potatoes around the duck and add the Gressingham Duck® fat. Peel and ...
From gressinghamduck.co.uk


PAN-SEARED PROVENçAL DUCK WITH HONEY SAUCE - TASTE
Add the honey and continuously stir the sauce. Turn the heat up to medium-high and let the sauce lightly boil and reduce to half. When the sauce starts to reduce, add the butter and return the duck breast to the pan. Tilt the pan toward you and ladle the sauce over the duck continuously for about 1 minute.
From tastecooking.com


HONEY-GLAZED DUCK WITH BEETROOT AND MINT JUS RECIPE
Transfer the pan to the oven and roast for 8-12 minutes (depending on how pink you like your duck), then leave to rest in a warm place for at least 5 minutes. Pour any fat and juices from the pan over the roasted beetroots. 14. While the duck is cooking and resting, prepare the salad.
From greatbritishchefs.com


HONEY-ROASTED DUCK LEGS - EAT MAGAZINE
2011-10-31 Allow to marinate for 15 minutes. Fill a steamer pan with water and bring to boil over high heat. Add the steamer tray with the dish of duck legs, cover and steam for 25 minutes. Transfer legs to a plate. Set oven rack to lower third of the oven and preheat to 425°F. Place a roasting rack onto a foil-lined baking sheet.
From eatmagazine.ca


GRILLED MARINATED DUCK BREAST WITH HONEY RECIPE
Make the marinade by combining the soy sauce, honey and sesame oil in a large bowl or dish. Add the lemon zest, a pinch of salt and a generous quantity of pepper. Add the duck breasts and prepared fruit and leave to marinate for at least 4 hours in the refrigerator. Once marinated, remove the duck breasts and put them on kitchen paper to drain.
From theoxfordmagazine.com


HONEY ROASTED DUCK • THE RUSTIC ELK
2022-04-12 Using butchers twine or foil, tie up the legs. Bake at 425°F for 15 minutes. Reduce oven temp to 350°F (leaving the bird in the oven) and continue baking for one hour. After one hour, baste the duck with roughly half of the honey. …
From therusticelk.com


SMOKED WHOLE DUCK WITH A HONEY BALSAMIC GLAZE RECIPE
Place the duck in the smoker and smoke for around 2 1/2 - 3 hours or until the internal temperature of the breast and thigh each reach a minimum of 165-170. Make the glaze by mixing the honey, balsamic vinegar, salt and cayenne pepper. Brush the glaze on the duck after each hour of smoking. Remove the duck from the smoker and let it rest 15 ...
From theblackpeppercorn.com


SEARED DUCK BREASTS WITH CITRUS-HONEY SAUCE RECIPE | D’ARTAGNAN
Heat over medium-high heat until mixture reduces by half. Stir in vinegar. Continue to cook down until sauce has thickened enough to coat the back of a spoon. Remove from heat and stir in kumquats. Keep sauce warm. Score the duck skin in a crosshatch pattern being careful to only cut through fat, not the meat. Season with salt and pepper.
From dartagnan.com


ROTISSERIE DUCK WITH HONEY GLAZE AND DRIP PAN NEW POTATOES
2012-01-05 Prep the glaze: Put the reserved lime juice, honey, minced thyme, and rosemary in a microwave safe bowl and microwave for 1 minute. Stir until the honey and lime juice are evenly mixed. Cook the duck and the potatoes: Put the spit on the grill, and cook the duck with the lid closed. After 45 minutes, pour the potatoes into the drip pan ...
From dadcooksdinner.com


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