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Roast Duck With Spiced Honey And Cognac Glaze Recipe
|Duck||6 Pound, rinsed and patted dry (1 Piece)|
|Ground pepper||1⁄4 Teaspoon|
|Honey||1⁄4 Cup (4 tbs)|
|Orange zest||1 , grated|
|Ground allspice||1⁄4 Teaspoon|
|Ground cloves||1 Dash|
Serving size: Complete recipe
Calories 6049 Calories from Fat 3733
% Daily Value*
Total Fat 414 g636.7%
Saturated Fat 137.2 g686.1%
Trans Fat 0 g
Cholesterol 2177.2 mg
Sodium 2498.4 mg104.1%
Total Carbohydrates 64 g21.3%
Dietary Fiber 0.86 g3.4%
Sugars 61.7 g
Protein 475 g949.2%
Vitamin A 48.1% Vitamin C 238.2%
Calcium 15.7% Iron 633.4%
*Based on a 2000 Calorie diet
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.