Home About us Activities Newsletter Photos Program 2012 Rota Links Contact NewsletterP2 Jerusalem Video Geranium SimonWeston WestEndShow DorkingHallsReport Recipe TrustedTraders Neighbourly Help Denman Photos Victorian costume Meeting Cancelled SausageCasserole Museum closure committee New Photos Activity reports Why join us? Recipe of the month Members feedback Recipe of the monthRecipe of the month: February - a succulent roast duck. Slow-Honey-Roast Duck 1 oven ready duck 1tsp crushed peppercorns 1 dsp coarse sea-salt 5 tbsp clear honey Method Pre-heat oven to 160C/325F/Gas mark 3. Score the duck breast skin. Put the duck in a small roasting tin. Sprinkle salt and pepper over duck, rubbing so that the salt is worked into the skin. Spoon over the honey over the duck, making sure that it completely covered. Place duck in the oven. After 30 mins, baste the duck with honey and duck juice. After a further 30 mins, remove the duck from the tray and carefully pour off as much fat as possible. Replace the duck and baste with the juices. Return to the oven. Baste the duck every 15 mins for the next hour of cooking. Remove the duck and pour off the duck fat. Return the duck to the tin, baste and return to the oven. Baste every 5-10 mins for the next 30 mins of cooking. Remove the duck and boil the honey juices if sauce too thin. Coat the duck and allow to rest for 15 mins before serving.For a “Chinese” effect, use dark soy sauce rather than salt at the beginning.Enjoy! To download, click on PDF Contact Us Charity No 1025163 About Us Do come and join us! Mayford Evening WI ... To see all content, you will need the current version of Adobe Flash Player to view it. |