Roast Duck With A Honey Soy Basting Sauce Recipes

HONEY ROAST DUCK RECIPE

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.

ROAST DUCK WITH A HONEY SOY BASTING SAUCE

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.

SOY ROAST DUCK WITH HOISIN GRAVY

Steps:

• Prick the duck's skin really well with a fork.
• Mix the soy, 5 spice and honey in a large bowl, add the duck and coat well.
• Cover and place in the fridge until ready to roast.
• For the gravy, tip the stock into a pan, add the hoisin sauce and ginger and boil for a few minutes to make a smooth gravy.
• Add the sesame oil and set aside.
• Preheat the oven to 200*C (425*F).
• Pour 1 litre of water in the base of a roasting tin and place a rack over the top.
• (This keeps the fat from the duck dripping on to the tin and filling the kitchen full of smoke) Lift duck from marinade and arrange on rack, skin side up.
• Roast for 20 minutes for medium, 30 minutes for well done.
• Slice each duck breast in half.
• Add any meat juices from the duck to the hoisin gravy and pour a spoonful or two over the duck.

HONEY ROASTED DUCK

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.

EASY ROAST DUCK

Steps:

• Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity.
• Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Sprinkle duck with pepper and brush with a little soy sauce.
• Roast 30 minutes, undisturbed. Prick the back all over with point of a sharp knife, then flip bird onto its back. Sprinkle with pepper and brush with soy sauce again. Add a little more water to the pan if the juices are spattering (carefully--you don't want to get water on the duck).
• Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.

ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE

Steps:

• Preheat oven to 425°F.
• Remove (thawed) duck from bag and rinse under cold water.
• Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
• Roast duck, breast side up, for 20 minutes. Remove duck from oven.
• Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
• While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
• When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.