Chef Corner: Roast Duck with lemon & Honey
Posted by wilson on January 10th, 2010 
INGREDIENTS:
- 1 duck, about 500g
- 2 tbs liquid honey
- 1 lemon
- 3og butter, melted
- 150ml stock (game, poultry or vegetable
METHOD:
- Set the oven at 200 C. Squeeze the lemon juice into a mixing bowl and then stir in the honey. Add a pinch of sea salt and a generous grinding of black pepper. Put the duck in a roasting tray and pour over the honey and lemon mixture, and the stock.
- Brush the butter on to the duck and roast for about 10 minutes. Baste with the pan juices. Lower the heat to 180 degree Celsius and continue roasting for 30 – 35 minutes until the bird is golden. Its flesh will still be slightly pink.
- Remove the duck from the roasting tin; pour the juices from inside the bird into the tin before putin the duck somewhere warm to rest.
- Place the roasting tin with juices over a moderate heat. Bring to the boil and reduce over a high heat for three to four minutes.
- Season lightly with salt and black pepper then pour over the duck and serve.
May this recipe serves you a great meal on the following day or another. Okay! Got to go for now ’cause I still have to check this alli reviews that I’ve found earlier this day as I look over net for some cool things. This might be the best recommendation I can have for my friend. Enjoy!
