HONEY BASTING SAUCE
Make and share this Honey Basting sauce recipe from Food.com.
Provided by Theresa Thunderbird
Categories Sauces
Time 10m
Yield 1 Cup
Number Of Ingredients 5
Steps:
- In a small saucepan,blend steak sauce,honey,sherry,cornstarch and basil.
- Heat to boiling,stir constantly.
- Boil 1 minute,remove from heat and cool slightly.
- Use as a basting sauce for beef,poultry or pork.
Nutrition Facts : Calories 162.7, Sodium 3.5, Carbohydrate 37.9, Fiber 0.2, Sugar 34.7, Protein 0.2
HONEY-HOISIN BASTING SAUCE
Make and share this Honey-Hoisin Basting Sauce recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a nonreactive bowl or blender.
ROAST DUCK WITH A HONEY SOY BASTING SAUCE
Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of the Asian flavours unless serving this as a dish by itself, if you are making it along with other meats, I use a separate side plate, as the sauce does not mix well with a normal gravy. I made two birds for Christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. This is wonderful tasting duck and it always the first meat to go when I make it and with rave reviews.
Provided by The Flying Chef
Categories Whole Duck
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Note: I never measure the basting sauce exactly, I think this should be about right, but do adjust for taste if I am a little off.
- Wash duck under cold water and remove any missed feathers.
- Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.
- Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130°C) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.).
- Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.
- As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).
- Serve Duck with basting sauce.
Nutrition Facts : Calories 2282.1, Fat 215.3, SaturatedFat 68.6, Cholesterol 380, Sodium 1493.2, Carbohydrate 20.9, Fiber 0.8, Sugar 17.9, Protein 60.3
HONEY GRILLED CHICKEN
Grilled chicken with a sweet kick.
Provided by Johanna Van Ness
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat a grill for medium heat.
- Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
- Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 23.9 g, Cholesterol 82.5 mg, Fat 8.6 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 4.4 g, Sodium 100.7 mg, Sugar 23.3 g
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