Liturgical Year : Recipes : Glazed Roast Duck

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Catholic Recipe: Glazed Roast Duck

INGREDIENTS

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:

Food Categories

Often Made With

Six Christmas Dinner Menus

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Feasts

Seasons

Christmas

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

DIRECTIONS

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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