Birch And Barleys Honey Glazed Duck Recipes

BALSAMIC, ORANGE, HONEY, MAPLE SYRUP GLAZED DUCK

Steps:

• Preheat oven to 190c.
• Mix all the ingredients (except the duck!) together in a small saucepan and simmer for 5 minutes.
• Reserve 1/4 of the glaze.
• Sit the duck on a rack over a baking dish, baste and place in oven.
• Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.
• A 2kg duck should take about 1 hour 15 minutes to cook, but give one of his legs a pull, and if it moves freely and any juices run clear, your duck will be cooked.
• Place on a serving platter brush with reserved glaze and serve.
• Pass any remaining reserved glaze to be spooned over carved duck.

LAVENDER HONEY-GLAZED ROAST DUCK

Steps:

• Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;

ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE

Steps:

• Preheat oven to 425°F.
• Remove (thawed) duck from bag and rinse under cold water.
• Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
• Roast duck, breast side up, for 20 minutes. Remove duck from oven.
• Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
• While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
• When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.

BARBARY DUCK WITH GLAZED PEACHES

Steps:

• Heat one third of the butter in a saucepan and saute the shallots with the honey and about half the five spice powder until softened and caramelized, about 7 minutes.
• Add the vinegar and cook until evaporated.
• Pour in the port and Madeira and boil until the liquid is syrupy and has reduced by 2/3.
• Add the stock and boil for about 15 minutes or until reduced by half, then strain through a fine sieve, rubbing gently with the back of a ladle.
• Season this sauce and set aside.
• To glaze the peaches, sprinkle with the remainder of the five spice powder and the icing sugar.
• Heat another third of the butter in a non stick frying pan and gently saute the peaches, colouring them all over.
• Take care not to overcook them.
• Set aside and reserve the pan juices in a warm place.
• Preheat oven to 425*F.
• Score the fatty skin of the duck breasts; this ensures that the skin will become crispy when cooked.
• Without using any oil, heat a non stick frying pan until quite hot.
• Add the duck breasts, skin side down and cook for about 3 minutes, colouring all over.
• Cover the breasts with butter paper or buttered greaseproof paper and cook in the oven for about 7 to 8 minutes, turning once or twice.
• REmove and allow to rest for 3 minutes before slicing each breast into 8 slices.
• While the duck is resting, cook the spinach in a little water and the remaining butter for about 1 minute, or until wilted.
• Drain well and swquuese outlightly in a clean tea towel or kitchen paper towels.
• Place spinache mound in the centre of each warmed plate and arrange the sliced duck over and around each to make a pyramid shape.
• Cut eat peach half in four and arrange on and around the duck.
• Trickle over the reserved pan juices.
• Return the sauce to the boil, check the seasoning and spoon it over and around the meat.
• Garnish with Candied orange peel slivers if desired.