Duck with Honey & Curry
Whole duck with super crispy golden brown honey glazed skin.
Yield
6 servingsPrep
25 minCook
95 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duck
|
*
|
| ⅓ | cup |
honey
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | each |
onions
whole, peeled |
|
| 2 | each |
cloves
whole |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
duck
|
*
|
| 79 | ml |
honey
|
|
| 15 | ml |
curry powder
|
|
| 1 | each |
onions
whole, peeled |
|
| 2 | each |
cloves
whole |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Wash the duck, pat dry, then salt and pepper it inside and out.
Stick the whole cloves in the onion and insert into the cavity.
Mix the honey and curry powder.
Pre-heat oven to 375℉ (190℃).
Roast duck for 45 minutes, then baste with honey-curry mixture every 10 minutes for another 40 to 50 minutes, then serve.
This recipe also works great with chicken (omit the cloves).
