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Honey-Glazed Roast Duckling Recipe
|Water||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Pineapple slices||4 (Fresh Or Canned)|
|Hot buttered rice||1 Cup (16 tbs)|
|Lime||1 , cut into wedges|
Serving size: Complete recipe
Calories 5127 Calories from Fat 2230
% Daily Value*
Total Fat 247 g380.3%
Saturated Fat 66.5 g332.6%
Trans Fat 0 g
Cholesterol 3084.5 mg
Sodium 5193.4 mg216.4%
Total Carbohydrates 132 g43.8%
Dietary Fiber 5.4 g21.6%
Sugars 84.4 g
Protein 563 g1125.5%
Vitamin A 38.2% Vitamin C 304.2%
Calcium 28.4% Iron 419.6%
*Based on a 2000 Calorie diet
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.