Honey Glazed Duck
By: Anonymous
Published: Tuesday, December 1, 2009 - 1:39am

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

1 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 2 1. WASH DUCK THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. 3 DRAIN WELL. 4 2. RUB CAVITY OF DUCK WITH MIXTURE OF SALT AND PEPPER. 5 3. PLACE DUCK, BREAST SIDE UP, IN PANS WITHOUT CROWDING. PRICK SKIN OF DUCK. 6 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. 7 5. POUR OFF FAT FREQUENTLY DURING ROASTING PERIOD. 8 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. 9 NOTE: 10 1. USE V-SHAPED RACKS IN ROASTING PANS, IF AVAILABLE (7 ROASTING PANS AND 13 RACKS). 11 NOTE: 12 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. 13 SERVING SIZE: 1/4 DUCK (