Roast Duck With a Honey Soy Basting Sauce

Ingredients

• 2 kg duck (mine were smaller than this, hence 2, I think this should be about right for 4 people.)

Honey Soy Basting Sauce

• 4 tablespoons Dijon mustard
• 4 tablespoons soy sauce
• 4 tablespoons honey
• 4 garlic cloves, crushed
• 4 tablespoons dry white wine
• 1/3 cup olive oil
• 1-2 teaspoon cornflour

Directions

1. 1

   Note: I never measure the basting sauce exactly, I think this should be about right, but do adjust for taste if I am a little off.

2. 2

   Wash duck under cold water and remove any missed feathers.

3. 3

   Combine all the basting ingredients and boil over a high heat for about 2 minutes. Keep sauce warm while basting, stirring occasionally.

4. 4

   Place duck in a roasting dish, brush with basting sauce. Bake in a slow oven (130°C) for about three hours, bast several times while cooking. (I like to do this slow to stop the skin from burning.).

5. 5

   Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.

6. 6

   As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (I say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).

7. 7

   Serve Duck with basting sauce.