HONEY ROAST DUCK RECIPE
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
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
DAD'S HONEY DUCK
I don't eat much duck, but my Dad just loves it, so I make this for him. I hope you'll enjoy it as much as he does!
Provided by kittycatmom
Categories Whole Duck
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
- In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
- Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. Turn duck breast up during last few minutes of cooking, to brown.
Nutrition Facts : Calories 1181.2, Fat 100.9, SaturatedFat 37.3, Cholesterol 203, Sodium 519, Carbohydrate 43, Fiber 0.5, Sugar 42.2, Protein 26.9
DUCK WITH HONEY
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 WITH CREAMED CAULIFLOWER
If you're making Christmas lunch or dinner for a small group of people, Curtis Stone's duck is just right - it's full of flavour and so much easier to cook than a big bird
Provided by Curtis Stone
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
- Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium - cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
- Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
- For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
- Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
- To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.
Nutrition Facts : Calories 902 calories, Fat 78 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
HONEY GLAZED DUCK IN GRAPEFRUIT AND GINGER SAUCE
Roast duck goes with anything tangy; my choice is grapefruit, with fruit segments served in a sauce made with fresh ginger.
Provided by MarieRynr
Categories Duck
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Prick skin on each duck breast with a fork.
- Blend the honey and soy sauce to make a glaze and brusy over the fillets.
- Set them skin side up on a rack in a roasting tin.
- Chill until ready to cook.
- To make the sauce,slice away the outer peel and white pith from the grapefruit.
- With a sharp knife, cut into the fruits between the membrane to lift out the segments.
- Reserve the fruit and any juice in a bowl.
- Put the sugar into a dry pan.
- Set over a moderate heat and stir until the sugar melts and turns to caramel.
- Draw off the heat and add the fruit juice (Cover your hand as the mixture will boil up furiously with the addition of cold liquid) Replace the pan on the heat, if they are any lumps of caramel, stir over a low heat until they dissolve.
- Add the honey, soy sauce, lemon juice and ginger.
- Stir until the mixture simmers.
- Blend the cornstarch with 2 TBS cold water.
- Stir into the pan and cook, stirring until the sauce thickens and clears.
- Remove from heat.
- heat oven to 400*F.
- Set the duck fillets in the oven and roast for 35 to 40 minutes until the skins are golden and the flesh is still a little pink.
- Reheat the sauce,add the grapefruit pieces and any juices in the bowl.
- Slice each fillet lengthways into three, arrange on a heated platter and spoon over the grapefruit and ginger sauce.
Nutrition Facts : Calories 573.2, Fat 26.1, SaturatedFat 7, Cholesterol 326.4, Sodium 504.4, Carbohydrate 22.1, Fiber 0.1, Sugar 19.5, Protein 59.6
HONEY-MUSTARD GLAZED DUCK
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
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
More about "dads honey duck recipes"
ROTISSERIE DUCK, PEKING STYLE - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (6)Category RotisserieCuisine ChineseTotal Time 9 hrs 30 mins
- 24 to 48 hours before you want to start cooking, salt the duck evenly, inside and out. Put the duck on a rack over a roasting pan or baking sheet, and store in the refrigerator, uncovered. (This dries out the skin to help it crisp up, and gives the salt time to dry brine the duck.)
- One hour before cooking, remove the duck from the refrigerator. Put all the stuffing ingredients except for the half a tangerine into a small bowl. Toss the stuffing ingredients until well coated with the oil and five spice powder. Pat the duck dry with paper towels, then poke the skin on the breast and thighs all over with a paring knife, being careful not to pierce the meat. (I do this by coming at the duck from a very low angle, almost parallel to the skin.) Stuff the duck with the half a tangerine and the stuffing mix. Finally, truss the duck, and skewer it on your rotisserie spit. Let it rest at room temperature while you prepare the grill.
- Set the grill up for rotisserie cooking at medium-high heat (400°F). For my Weber Summit, I remove the grill grates, turn the two outer burners (burners 1 and 6) to high, and turn the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
- While the grill is preheating, put all the sauce ingredients in a small bowl and whisk to combine.
ROTISSERIE DUCK WITH DRIP PAN POTATOES - DADCOOKSDINNER
From dadcooksdinner.com
Reviews 3Total Time 1 hr 30 minsCategory Rotisserie
- Fold the wingtips back underneath the wings, then truss the duck. Slash the skin and fat all over the duck in a 1/2 inch diamond pattern, being careful not to cut into the flesh. Season the duck with the salt and pepper, inside and out, rubbing the salt into the slashes in the skin. Put the duck on a rack over a roasting pan or baking sheet. Store in the refrigerator, uncovered, at least overnight, or up to 48 hours before cooking. This lets the skin dry, and gives the salt time to dry brine the duck.
- Remove the duck from the refrigerator. Skewer the duck on the rotisserie spit, securing it with the spit forks.
- Set the grill up for rotisserie cooking at medium heat (350°F). For my Weber Summit, I remove the grill grates, the preheat with the two outer burners (burners 1 and 6) on high and the infrared burner on high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. After preheating, I turn the lit burners down to medium.
- While the grill is pre-heating, halve the new potatoes. Toss with 2 teaspoons kosher salt and 1 teaspoon pepper in a microwave safe bowl. Seal the top of the bowl with plastic wrap and microwave for 5 minutes to par-cook. Set aside for later.
ROTISSERIE DUCK WITH HONEY GLAZE AND DRIP PAN NEW …
From dadcooksdinner.com
4.5/5 (2)Category RotisserieCuisine AmericanTotal Time 13 hrs 30 mins
ROAST DUCK - AMANDA'S COOKIN' - CHICKEN & POULTRY
From amandascookin.com
CRISPY ROAST DUCK RECIPE - TASTING TABLE
From tastingtable.com
ROAST DUCK WITH LAVENDER HONEY AND DUMPLINGS
From olivemagazine.com
THE BEST WAY TO ROAST A DUCK (HELLO, CRISPY SKIN!)
From thehungrymouse.com
15 EASY DUCK RECIPES - TOP RECIPES
From topteenrecipes.com
PAN SEARED DUCK BREAST WITH HONEY-SOY GLAZE - SIMPLY …
From simply-delicious-food.com
DUCK RECIPES WITH HONEY · GRESSINGHAM
From gressinghamduck.co.uk
SMOKED DUCK - HEY GRILL, HEY
From heygrillhey.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS
From allrecipes.com
HONEY ROAST DUCK RECIPE, PORK BELLY & CEPS - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE BEST ROASTED DUCK – DADS THAT COOK
From dadsthatcook.com
HONEY ROASTED DUCK | RICARDO
From ricardocuisine.com
HEALTH & PARENTING GUIDE - YOUR GUIDE TO RAISING A HAPPY
From webmd.com
A CRISPY DELICIOUS ROAST DUCK RECIPE | ROASTING DUCK
From cookingnook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love