I used a different technique to
cook this Honey Duck – well at least
it was new to me. I had 2 duck breasts
(skin on).
The day before I prepared the
duck by pricking the skin all over with a sharp wooden skewer and then pouring
boiling water over the skin side – you can see the skin tightening up in
response.
After draining and drying the
duck I then painted a thick paste of honey onto it and left it covered in the
fridge to rest overnight.
I roasted this duck in a hot oven
until the juices ran clear and the skin was nice and crispy.
I served the duck with a sauce made from honey, soy
sauce, hoisin sauce, cayenne pepper and lemon sauce.
And rice of course.
Looks delicious!
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