Roast Duck With Spiced Honey And Cognac Glaze Recipe
Ingredients
| 1 duck (5 to 6 pounds), rinsed and patted dry | ||
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Honey | 1/4 Cup (16 tbs) | |
| 2 tablespoons cognac or brandy | ||
| Grated zest of 1 orange | ||
| Ground allspice | 1/4 Teaspoon | |
| Dash of ground cloves | ||
Directions
Remove giblets and neck from duck.
Rinse and drain duck, and prick or score skin to allow fat to drain properly.
Remove excess fat.
Season duck inside and out with salt and pepper.
Truss the bird with kitchen twine, tying legs and wings close to the body at intervals to make sure it stays compact.
Center duck on rotisserie spit by spearing and securing it with meat holders.
Check to see that it is balanced properly by holding the spit and rotating it in both palms.
Insert spit into motor and center duck over heating element.
(Note: Empty grease container prior to cooking the duck.) Plug in rotisserie motor and turn heat to HI.
In small bowl, mix honey, cognac, orange zest, allspice, and cloves.
During the last 20 minutes of roasting, brush duck occasionally with glaze.
Roast the duck for 90 to 100 minutes, or until a meat thermometer inserted in the thickest part of the meat reads 170° to 185°, depending on desired doneness (turn off the heat and rotisserie motor before inserting thermometer).
Remove duck from spit and let stand for 10 to 15 minutes before carving.
Rinse and drain duck, and prick or score skin to allow fat to drain properly.
Remove excess fat.
Season duck inside and out with salt and pepper.
Truss the bird with kitchen twine, tying legs and wings close to the body at intervals to make sure it stays compact.
Center duck on rotisserie spit by spearing and securing it with meat holders.
Check to see that it is balanced properly by holding the spit and rotating it in both palms.
Insert spit into motor and center duck over heating element.
(Note: Empty grease container prior to cooking the duck.) Plug in rotisserie motor and turn heat to HI.
In small bowl, mix honey, cognac, orange zest, allspice, and cloves.
During the last 20 minutes of roasting, brush duck occasionally with glaze.
Roast the duck for 90 to 100 minutes, or until a meat thermometer inserted in the thickest part of the meat reads 170° to 185°, depending on desired doneness (turn off the heat and rotisserie motor before inserting thermometer).
Remove duck from spit and let stand for 10 to 15 minutes before carving.
Chef
