Honey-Glazed Roast Duckling Recipe
Ingredients
| Duckling | 5 pound | |
| Salt | 1 Teaspoon | |
| Celery tops | ||
| Quartered onion | ||
| Water | 1/4 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Papaya | 1 Small | |
| Pineapple slice | 4 , canned | |
| Hot buttered rice | ||
| 1 lime, cut in wedges | ||
Directions
Rinse duckling inside and out and pat dry; strip off all extra fat.
Season the inside with salt and insert celery tops and quartered onion into the cavity.
Tie legs and tail together; skewer neck skin to the back and tuck the wing tips underneath.
Prick the skin on the thighs, back, and lower breast with a knife.
Place, breast down, on a rack in an open roasting pan.
Roast in a 375° oven for 30 minutes; turn breast up and continue roasting 1 hour longer.
Pour off the fat in the roasting pan (or remove with bulb baster) and add about 1/4 cup water to the pan to keep the drippings from sticking.
Reduce oven temperature to 325°.
Blend together honey and soy and baste duckling; repeat basting and roast 30 minutes longer or until tender.
Peel papaya, halve, and scoop out seeds; cut into wedges.
Arrange papaya and pineapple on a foil-lined baking pan and brush with the honey-soy glaze.
Place under the broiler and heat until hot through.
Spoon hot steamed rice onto a large platter and arrange the duckling, cut into quarters, on top.
Garnish with the hot fruit, lime wedges, and mint.
Season the inside with salt and insert celery tops and quartered onion into the cavity.
Tie legs and tail together; skewer neck skin to the back and tuck the wing tips underneath.
Prick the skin on the thighs, back, and lower breast with a knife.
Place, breast down, on a rack in an open roasting pan.
Roast in a 375° oven for 30 minutes; turn breast up and continue roasting 1 hour longer.
Pour off the fat in the roasting pan (or remove with bulb baster) and add about 1/4 cup water to the pan to keep the drippings from sticking.
Reduce oven temperature to 325°.
Blend together honey and soy and baste duckling; repeat basting and roast 30 minutes longer or until tender.
Peel papaya, halve, and scoop out seeds; cut into wedges.
Arrange papaya and pineapple on a foil-lined baking pan and brush with the honey-soy glaze.
Place under the broiler and heat until hot through.
Spoon hot steamed rice onto a large platter and arrange the duckling, cut into quarters, on top.
Garnish with the hot fruit, lime wedges, and mint.
Chef
