Honey Glazed Duck

Ingredients

100 pounds DUCK WHOLE FZ
2 pounds tsp PEPPER BLACK 1 CN
tablespoons GINGER GROUND
1 cup SOY SAUCE
tablespoons SALT TABLE 5LB

Preparation

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PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
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1. WASH DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
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DRAIN WELL.
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2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT AND PEPPER.
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3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF DUCK.
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4. ROAST DUCK 1 1/2 HOURS. COMBINE 3 LB (1 QT) HONEY, 1 CUP SOY SAUCE, 1 1/3 TBSP SALT AND 2 TSP BLACK PEPPER. STIR UNTIL WELL BLENDED. INCREASE OVEN TEMPERATURE TO 375 F.
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5. POUR OFF FAT FREQUENTLY DURING ROASTING PERIOD.
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6. 5. BRUSH SKIN OF DUCKS EVENLY WITH 1/2 OF GLAZE. ROAST 15 MINUTES. REPEA WITH REMAINING GLAZE. ROAST AN ADDITIONAL 15 MINUTES OR UNTIL TENDER.
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NOTE:
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1. USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING PANS AND 13 RACKS).
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NOTE:
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2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
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SERVING SIZE: 1/4 DUCK (

Tools

 



Yield:

100.0 servings

Added:

December 1, 2009

Creator:

Anonymous

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