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Get Started - 100% free to try - join in 30 seconds4.5 lb duck
2 tsp salt
4 Tbsp honey
1 Tbsp rice vinegar
280ml warm water
Clean the duck well.
Remove the giblets from the inside of the bird.
Blanch the duck in a pot of boiling water for 5 minutes. Remove and dry well.
Rub the duck with the salt and tie the neck tightly with string
Boil the honey with the vinegar and water, reserve 1/4 of the sauce. Brush remaining sauce over the duck giving it several coatings.
Hang the duck up (head down) in a cool and airy place to dry for at least 4 hours up to 24 hours (36-40deg F)
Prehead the oven to 400 deg F.
Hang the duck head down on the top rack and place a try of boiling water in the bottom of the oven. Cook for 25 minutes
Reduce heat to 250 deg F and cook for additional 30 minutes basting with remaining coating mixture.
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