Honey is the ingredient that is never superfluous to meat or poultry. Wild, or domestic ducks with honey glaze have not only a pleasant sweetish taste, but also a beautiful ruddy crust, thanks to which the dish looks even more advantageous on the table. So, how to cook a duck with honey we'll figure it out below.
Recipe for baked duck with honey and oranges
Ingredients:
For the duck:
- duck - 1,5-2 kg;
- salt - 3 tbsp. spoons;
- mixture of 5 spices - 1 tbsp. a spoon;
- orange - 1 piece;
- grated garlic - 1 tbsp. a spoon.
For glaze:
- orange juice - 2 items;
- honey - 1 tbsp. a spoon;
- sugar - 1 tbsp. a spoon;
- soy sauce - 2 tbsp. spoons;
- anise - 2 stars.
Preparation
We wash the duck and dry it with a towel. Mix the salt and a mixture of 5 spices, rub it with spices duck skin. Separately, mix the orange peel with grated garlic and distribute the resulting mass inside the carcass. The remaining slices of orange, from which we squeezed the juice, we put in the cavity and bind the legs to the bird. We put the bird in the fridge and leave it there for the night.
Oven warm up to 180 degrees. We will glaze: mix orange juice , honey, sugar and soy sauce . Preheat the mixture to a boil and add anise. As soon as the liquid turns into a syrup (10 minutes later), remove it from the fire.
Bake the duck for 2 hours, periodically watering it with the fat released during cooking. After 2 hours, grease the bird with icing and bake for another 30 minutes. A ready-made duck, baked with honey, once again glaze the glaze before serving and let stand 20 minutes.
Duck with ginger and honey
Ingredients:
- duck breast - 4 pcs .;
- juice and orange peel 1;
- a piece of ginger (3-4 cm);
- white dry wine - 150 ml;
- shallots - 6 pieces;
- honey - 1 teaspoon;
- olive oil;
- soy sauce - 5 tbsp. spoons;
- chicken broth - 200 ml.
Preparation
Let's start with marinade for duck with honey: in a small plate mix honey, soy sauce, juice and zest
The duck marinated in honey is dried with a kitchen towel and fried in a frying pan with vegetable oil until the golden color of the skin is expressed (about 10 minutes). We remove the breasts from the frying pan and shift the rest to a plate. Mix the remains of the marinade with the broth and put the mixture on the fire. Boil the liquid until thick, and after passing through a sieve and season with pepper. We serve duck with sauce to the table.