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Catholic Recipe: Glazed Roast Duck


  • 1 frozen, ready-to-cook duck, 4 to 5 pounds
  • 2 Tablespoons strained honey
  • 1 teaspoon Kitchen Bouquet
  • 1 Tablespoon grated orange peel
  • Details

  • Serves: 4
  • Yield: 1 4-5 pound duckling
  • Prep Time: 4 hours
  • Difficulty: N/A
  • Cost: N/A
  • For Ages: 15+
  • Origin:

For some, roast duck is the perfect Christmas entrée. This is recommended in our third sample Christmas menu.


Defrost duckling and quarter it, removing wing tips and backbone. Arrange quarters, skin side up, on rack in shallow roasting pan. Roast at 325° until tender — about 1-1/2 to 2 hours. Combine remaining ingredients. About 15 minutes before duckling is done, brush with honey mixture. Finish roasting. Makes 4 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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