Dads Honey Duck Food

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HONEY ROASTED DUCK



Honey Roasted Duck image

This honey-roasted duck is gorgeous with sautéed potatoes from the Duck Fat.

Provided by elaineoconnell

Time 30m

Yield Serves 4

Number Of Ingredients 18

Honey-roasted duck
4 175g duck breasts, with skin on
Sea salt and freshly ground black pepper
Pinch of Chinese five spice
Olive oil
1-2 tbsp honey
2 tbsp soy sauce
Sautéed potatoes with garlic and shallot confit
4 banana shallots, roots trimmed
2 large garlic cloves, peeled
75ml extra virgin olive oil
1 tsp caster sugar
Rock salt
1 sprig of thyme
1 bay leaf
6 medium potatoes, peeled (King Edwards or Maris Piper)
2 tbsp Duck Fat
Sea salt and freshly ground black pepper

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.

HONEY DUCK



Honey Duck image

Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe!

Provided by KAYLEEW

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 3h20m

Yield 8

Number Of Ingredients 10

1 (4 pound) whole duck, rinsed
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh ginger root
1 teaspoon salt
½ orange, quartered
2 cups water
1 cup honey
½ cup butter
1 teaspoon lemon juice
½ cup undiluted, thawed orange juice concentrate

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. If desired, turn duck breast up during last few minutes of cooking, to brown.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 43 g, Cholesterol 92.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 15.3 g, SaturatedFat 8.9 g, Sodium 434.5 mg, Sugar 42.4 g

HONEY-MUSTARD GLAZED DUCK



Honey-mustard glazed duck image

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

1small duck , about 1.5kg/3lb 5oz
1 tsp sunflower oil
2 tsp five spice powder
200g clear honey
2 tbsp dark soy sauce
2 tsp dry sherry
2 tsp Dijon mustard

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

LAVENDER HONEY-GLAZED ROAST DUCK



Lavender Honey-Glazed Roast Duck image

Provided by Food Network

Categories     main-dish

Time 1h20m

Number Of Ingredients 6

1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
Salt and freshly ground pepper to taste
1/2 cup nicoise (oil-cured black) olives
2 tablespoons dried lavender
2 tablespoons olive oil
4 tablespoons lavender honey

Steps:

  • Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;

DUCK WITH HONEY



Duck with Honey image

Categories     Duck     Poultry     Roast     Fall     Spring     Winter     Honey     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried
1 tablespoon fresh thyme leaves
1 1/2 teaspoons coarse sea salt
1/4 teaspoon black peppercorns
1 6- to 6 1/2-pound duck, fresh or frozen, thawed
1 cup canned low-salt chicken broth
3 tablespoons dry red wine
4 tablespoons lavender honey or orange flower honey
4 toasted baguette slices

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.

DAD'S HONEY DUCK



Dad's Honey Duck image

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

1 (4 lb) whole duck, rinsed
1 teaspoon chopped fresh basil leaf
1 teaspoon chopped fresh gingerroot
1 teaspoon salt
1/2 orange, quartered
2 cups water
1 cup honey
1/2 cup butter
1 teaspoon lemon juice
1/2 cup undiluted thawed orange juice concentrate
2 -3 chopped fresh garlic cloves

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

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