Roast Honey Duck #1

Roast Honey Duck #1

Ready in 1 hour

Try this Roast Honey Duck #1 recipe, or contribute your own. "Soy Sauce" and "Duck" are two of the tags cooks chose for Roast Honey Duck #1.

"I substituted port for the sherry.... this turned out wonderfully, and the duck was very moist! Next time I'll start at 450 to render the fat and then come down to 350 for cooking for an hour or so. I prefer duck NOT well-done, but even this recipe (well done) left the duck moist and yummy!"

- rubicat

Top-ranked recipe named "Roast Honey Duck #1"

4.5 avg, 6 review(s) 100% would make again

Ingredients

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2 tb Honey
2
3 tb Soy sauce
3 tb Sherry
Salt
2 Garlic
1 4-pound Duck; (up to 5-pounds)
3 Scallions

Original recipe makes 6

Servings  

Preparation

1. Wipe duck with a damp cloth. Rub lightly, inside and out, with salt. Preheat oven to 350 degrees. 2. Crush garlic and mince scallions; then combine soy sauce and sherry. Divide mixture in half. 3. Mix honey with one half. Rub into duck skin and let stand a few minutes until dry. Then repeat. (Reserve remainder of honey mixture. Combine it with 1 cup boiling water for basting.) 4. Pour remaining half of soy mixture into duck cavity. Place bird on a rack over a drip pan containing several inches of water. 5. Roast until done (about 1-3/4 to 2 hours), basting with reserved honey mixture at 15-minute intervals. (Add more water to drip pan as it evaporates.) From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Verified by stevemur

photo by porkyosh porkyosh

photo by porkyosh porkyosh

I served my duck with potatoes, family-style. Delicious! photo by rubicat rubicat

Calories Per Serving: 1234 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Roast Honey Duck #1

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I substituted Chinese cooking wine for the sherry. The tastes were beautiful! Although I will cook it less next time as I thought it could be a bit juicier.
Haids15 2 years ago
Beautiful. Had this with egg fried rice and stir fry veg. Yummy. Smoked the kitchen out a bit tho.
Anniegreg 2 years ago
I loved this recipe...I made it for Christmas :)
porkyosh 2 years ago
Not bad. Recipe worked according to plan. Definitely an Asian feel to the end result.
Finnhouse 3 years ago
The meat was juicy, absolutely perfect! I made a smaller piece (one pound) and adjusted the quantities for 2, it worked fine. And with a simple salad & homemade vinaigrette, just great. Thanks!
Jabre 4 years ago
I substituted port for the sherry.... this turned out wonderfully, and the duck was very moist! Next time I'll start at 450 to render the fat and then come down to 350 for cooking for an hour or so. I prefer duck NOT well-done, but even this recipe (well done) left the duck moist and yummy!
rubicat 4 years ago
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