I used a new 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 love it!! What an easy way to prepare duck, one of my favorites! Hope you have a wonderful holiday season Carole!
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