Honey Basting Sauce Recipes
ROAST DUCK WITH A HONEY SOY BASTING SAUCE
Here is the recipe for the duck I did, I baste the bird all the way through cooking and then I heat the basting sauce and mix some cornflour in, to thicken and serve on the side as a sauce. Because of the Asian flavours unless serving this as a dish by itself, if you are making it along with other meats, I use a separate side plate, as the sauce does not mix well with a normal gravy. I made two birds for Christmas and you will see from the picture that it was not an enormous amount of meat, so remember this when cooking it, as to how many ducks you will need for the amount of people feeding. This is wonderful tasting duck and it always the first meat to go when I make it and with rave reviews.
Provided by The Flying Chef
Categories Whole Duck
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Note: I never measure the basting sauce exactly, I think this should be about right, but do adjust for taste if I am a little off.
- Wash duck under cold water and remove any missed feathers.
- Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.
- Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130°C) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.).
- Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.
- As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).
- Serve Duck with basting sauce.
Nutrition Facts : Calories 2282.1, Fat 215.3, SaturatedFat 68.6, Cholesterol 380, Sodium 1493.2, Carbohydrate 20.9, Fiber 0.8, Sugar 17.9, Protein 60.3
THE BEST HOMEMADE HONEY GARLIC SAUCE
This recipe has been used in our family for years. It's better than any store-bought sauce and so quick and easy to make! Have extra sauce on hand because people will want to use it as a dipping sauce too.
Provided by Belinda Carter McDowell
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.
Nutrition Facts : Calories 42.9 calories, Carbohydrate 9.2 g, Fat 0.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 226 mg, Sugar 8.8 g
HONEY-HOISIN BASTING SAUCE
Make and share this Honey-Hoisin Basting Sauce recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a nonreactive bowl or blender.
BASTING SAUCE FOR STEAKS AND MEAT
Make and share this Basting Sauce for Steaks and Meat recipe from Food.com.
Provided by Realtor by day
Categories Steak
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a covered jar. Shake until well blended. Spread liberally over both sides of steak and let marinate for about an hour before broiling. Baste more on while cooking.
- There's enough here to do 4-6 steaks depending on the size of the steaks and how liberally you use it.
Nutrition Facts : Calories 409.5, Fat 40.5, SaturatedFat 5.6, Sodium 584.9, Carbohydrate 4.7, Fiber 0.4, Sugar 2, Protein 0.3
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