Honey Glazed Duck In Grapefruit And Ginger Sauce Food

HONEY GLAZED DUCK IN GRAPEFRUIT AND GINGER SAUCE

Steps:

• Prick skin on each duck breast with a fork.
• Blend the honey and soy sauce to make a glaze and brusy over the fillets.
• Set them skin side up on a rack in a roasting tin.
• Chill until ready to cook.
• To make the sauce,slice away the outer peel and white pith from the grapefruit.
• With a sharp knife, cut into the fruits between the membrane to lift out the segments.
• Reserve the fruit and any juice in a bowl.
• Put the sugar into a dry pan.
• Set over a moderate heat and stir until the sugar melts and turns to caramel.
• Draw off the heat and add the fruit juice (Cover your hand as the mixture will boil up furiously with the addition of cold liquid) Replace the pan on the heat, if they are any lumps of caramel, stir over a low heat until they dissolve.
• Add the honey, soy sauce, lemon juice and ginger.
• Stir until the mixture simmers.
• Blend the cornstarch with 2 TBS cold water.
• Stir into the pan and cook, stirring until the sauce thickens and clears.
• Remove from heat.
• heat oven to 400*F.
• Set the duck fillets in the oven and roast for 35 to 40 minutes until the skins are golden and the flesh is still a little pink.
• Reheat the sauce,add the grapefruit pieces and any juices in the bowl.
• Slice each fillet lengthways into three, arrange on a heated platter and spoon over the grapefruit and ginger sauce.

GLAZED GRAPEFRUIT WITH GINGER

Steps:

• Preheat the broiler.
• Cut each grapefruit in half and gently separate the sections from the membrane by cutting around each section with a paring knife, keeping the grapefruit intact. Place the grapefruit halves cut side up on a baking sheet. Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar.
• Place grapefruit under broiler and brown well, about 3 minutes. Remove grapefruit and sprinkle with the crystallized ginger and coconut if desired. Serve warm.

HONEY-GLAZED DUCK

Steps:

• 1. Remove the fat from the ducks' cavities and cut off the extra skin on the tail end. Put the fat and skin in a small saucepan and render it. 2. Meanwhile, prick the ducks all over with the prongs of a fork. Season the cavities and the skin with salt and pepper, rubbing it evenly all over. Put the celery leaves, carrots, onion, garlic and thyme in each cavity. Put the ducks breast side up on racks in large baking pans. Pour about an inch of water in each pan and cover them tightly, first with kitchen parchment, then foil, making sure very little steam can escape. The foil should puff up as the duck steams. The skin of the duck will be very soft and tender. 3. Preheat the oven to 425 degrees. Combine the wine, vinegar, honey and thyme leaves in a small saucepan and cook over low heat to dissolve the honey. Put the ducks on racks set in baking pans (you can use the same pans used for steaming) and roast for 30 minutes. Brush with the warm wine and honey mixture and reduce heat to 375 degrees. Brush the ducks repeatedly for the next 15 minutes until they are the color of dark mahogany. You should be left with half the basting liquid. 4. When the ducks are browned, let them rest in a warm place for five minutes. Cut them up and arrange the pieces on a warm serving platter. Bring the remaining basting liquid to a boil and pour it over the duck pieces. Garnish with sprigs of thyme and serve.

GINGER HONEY GLAZE

Steps:

• Combine all ingredients in saucepan.
• Over medium-high heat, bring to a boil; stir constantly.
• When glaze reaches the boiling point, remove from heat.

HONEY & GINGER SOY DUCK

Steps:

• pre-heat oven 180
• FOR THE MARINADE Score the top of the duck breast. Make the marinade: Mix all the above ingredients together except the chicken stock. Place the breast in the marinade and refrigerate for at least 2 hours.
• Remove the breasts from the marinade, pat dry and pan fry them in olive oil on both sides until they are brown. Place in the oven skin side down for 10 minutes(or until you feel cooked thru) remove from the oven and leave to rest.
• Add the duck marinade to the chicken stock and reduce until the sauce reaches the right consistency, strain through a fine seive into a pan season with finely milled pepper
• Add duck to plate and cover with sauce
• If you find it difficult to remove the zest from the grater use a pastry brush and brush down the grater on a slight angle, this seems to work well

DUCK WITH HONEY, SOY, AND GINGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
• Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
• Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
• Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE

Steps:

• With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
• While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
• After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
• The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.

HONEY-MUSTARD GLAZED DUCK

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.