Honey Roasted Duck Recipe |
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You will need :- 45 g (1˝ oz.) butter 1 medium onion, chopped 125 g (4 oz) walnuts or cashew nuts, chopped 125 g (4 oz) fresh breadcrumbs, use blender to make these grated rind of 1 lemon 1 tablespoon chopped parsley 1 teaspoon rubbed sage 1 teaspoon dried thyme ˝ teaspoon ground cinnamon salt and pepper to taste 1 egg, beaten 2 tablespoon lemon juice 2 kg (4 lb.) duck 2 tablespoons clear honey 1˝-2 cups giblet stock, see note 2 tablespoons arrowroot 2 tablespoons water
Set fry pan to medium, melt one third of the butter and gently sauté the onion until soft but not browned; adjust temperature if necessary. Add half the remaining butter to pan and fry nuts until golden. Remove onion mixture to mixer bowl and on slow speed combine breadcrumbs, lemon rind, herbs, cinnamon, salt, pepper and the egg mixed with 1 tablespoon of lemon juice. Fill body of duck with the mixture and secure well with thread or skewers. Spread the remaining butter over the duck, put into the pan and spread the honey over the body and roast for 40 minutes per kg (20 minutes per lb.). There should be sufficient fat running from the duck to baste occasionally. When duck is cooked, remove to heated serving dish, remove skewers or strings and keep hot.
Use absorbent paper to blot off excess fat from the pan juices, add strained lemon juice to pan with 1˝ cups giblet stock. Mix arrowroot with water and stir into pan, bring to the boil, correct seasoning and add a little more stock if necessary. Reduce temperature to simmer. Serve duck with new parsleyed potatoes. Serves 4
Note: Giblet stock. Place giblets into small pan with 500 ml (1 pint) water, 1 teaspoon salt and small onion. Simmer for 35-40 minutes. Strain.
Variation: Roast duck as above but omit honey and serve with Bigarade Sauce.
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