Duck on a Q
Posted: Wed Nov 23, 2011 2:53 pm
Hi All,
Finally got around to documenting my Duck on a Q recipe. I am calling it Honey Soy Roasted Duckling.Now I will admit, this is my variation on a few recipes I found on the net. But as I have changed quite a few things, I think I have the right to call it my own.
Ingredients:
1 x 2-2.5kg Duckling
1 teaspoon of Mustard Powder
1 teaspoon of Garlic Salt
Glaze
1/4 Cup of Honey
1/4 Cup Soy
1/4 Cup Pineapple Juice
2 tablespoons of Molasses
2 tablespoons of Lemon Juice
1 teaspoon of Chilli Paste
Method:
Use very sharp knife to score the duck’s skin all over (you can see what I mean in one of my photos below). Try not to go through meat, only skin/fat. Prick skin all over, again only through skin/fat, not meat. Make sure you do it everywhere, paying particular attention to the fatty areas. The idea here is to allow all the duck fat to be released. Dry duck with paper towel. Combine mustard powder and garlic salt and rub all over chicken.
Make Glaze after you have put duck on:
Combine all ingredients in small pan. Bring to boil, then let simmer for 1/2 hour. Remove from heat and let cool. If glaze becomes too thick at time of application, simply reheat quickly to soften.
Preheat Q to 150 degree C. Place duck breast side up on a trivet inside a baking tray. Then place baking tray on another trivet inside the Q. Cook duck for 45 minutes. Then use sharp knife to re prick duck skin all over. Turn duck over breast side down, and cook for another 45 minutes. (now is a good time to remove all the lovely duck fat and use it to cook your potatoes, pumpkin and whatever else you normally roast when having a roast. To save your baking tray from burning, add a cup or so of water to it). Then use basting brush to liberally coat duck in glaze. Turn heat up to 200 C and cook for 20 minutes (keep an eye on your duck here. You do not want the glaze to start burning).Turn duck over, now breast side up and coat this side liberally with glaze. Cook for further 20 minutes on 200 C and your done (again, keep an eye on your duck here. You do not want the glaze to start burning). Rest for 10 minutes and serve with your favourite veg cooked in that magnificent duck fat.
Meat is beautiful and tender. Skin is to die for. Enjoy!!
Finally got around to documenting my Duck on a Q recipe. I am calling it Honey Soy Roasted Duckling.Now I will admit, this is my variation on a few recipes I found on the net. But as I have changed quite a few things, I think I have the right to call it my own.
Ingredients:
1 x 2-2.5kg Duckling
1 teaspoon of Mustard Powder
1 teaspoon of Garlic Salt
Glaze
1/4 Cup of Honey
1/4 Cup Soy
1/4 Cup Pineapple Juice
2 tablespoons of Molasses
2 tablespoons of Lemon Juice
1 teaspoon of Chilli Paste
Method:
Use very sharp knife to score the duck’s skin all over (you can see what I mean in one of my photos below). Try not to go through meat, only skin/fat. Prick skin all over, again only through skin/fat, not meat. Make sure you do it everywhere, paying particular attention to the fatty areas. The idea here is to allow all the duck fat to be released. Dry duck with paper towel. Combine mustard powder and garlic salt and rub all over chicken.
Make Glaze after you have put duck on:
Combine all ingredients in small pan. Bring to boil, then let simmer for 1/2 hour. Remove from heat and let cool. If glaze becomes too thick at time of application, simply reheat quickly to soften.
Preheat Q to 150 degree C. Place duck breast side up on a trivet inside a baking tray. Then place baking tray on another trivet inside the Q. Cook duck for 45 minutes. Then use sharp knife to re prick duck skin all over. Turn duck over breast side down, and cook for another 45 minutes. (now is a good time to remove all the lovely duck fat and use it to cook your potatoes, pumpkin and whatever else you normally roast when having a roast. To save your baking tray from burning, add a cup or so of water to it). Then use basting brush to liberally coat duck in glaze. Turn heat up to 200 C and cook for 20 minutes (keep an eye on your duck here. You do not want the glaze to start burning).Turn duck over, now breast side up and coat this side liberally with glaze. Cook for further 20 minutes on 200 C and your done (again, keep an eye on your duck here. You do not want the glaze to start burning). Rest for 10 minutes and serve with your favourite veg cooked in that magnificent duck fat.
Meat is beautiful and tender. Skin is to die for. Enjoy!!