Honey Spiced Duck

From: JNickel185748

On Jun 10, 2009

I used a whole duck and went with US measurements. Even though I didn't make the sauce because my husband was tidying the kitchen and tidied away down the garbage disposal the reserved marinade - it was still a hit.

From: Snarfling

On Sep 15, 2008

Had to modify this recipe a bit, since I didn't have ginger and five spice, but it was REALLY good. Very tasty.

From: Olly

On Sep 20, 2002

I agree this was delicious. I roasted a whole duck (6lbs for 2.5hours at 190C) and it came out beautifully. The skin was especially tasty and juices made a good sauce to accompany it. A good reccommendation would be adding a little bit of water into the tray below the roasting rack so that the duck steams as well as roasts - very succulent.

From: Zara

On Aug 15, 2002

This is absolutely gorgeous. Sooooo tasty. I used white wine vinegar instead of sherry wine vinegar - still tasted great. Better when marinaded over night, but about 5 hours will do. The duck fat/skin mostly drips off, but is used to make a light sauce - fantastic but I'm sure very fattening! Make this regularly and serve with new potatoes and french beans and a good bottle of Red Bordeaux.