Cardamom honey-glazed roast duck

Cardamom honey-glazed roast duck

By
From
Arabesque
Photographer
William Meppem

Most new ovens these days have a rotisserie, which tend to be sadly under-utilised. This is a great shame, as they are easy to operate and result in superbly flavoured moist meats and poultry. If you are lucky enough to have a rotisserie, then immediately hunt down the instruction manual – it is the ideal way to cook duck, as it allows much of the fat to drip away. Of course, the best thing of all is to place a baking dish of vegetables under the rotating bird, which roast themselves in the delicious duck fat.

Glaze

Ingredients

Quantity Ingredient
2 tablespoons honey
1 teaspoon sherry
3 tablespoons water
4 pods cardamom, crushed, seeds only
1/2 teaspoon black peppercorns, crushed
1 teaspoon orange-blossom water

Duck

Quantity Ingredient
2 ducks
salt and pepper
2 onions, quartered
2 lemons, quartered
1 bay leaf
1 cinnamon stick
few sprigs rosemary or thyme

Method

  1. Warm the honey gently with the sherry and water to dissolve. Then stir in the cardamom seeds and crushed pepper. As it cools add the orange-blossom water.
  2. Wash and wipe the ducks and season with salt and pepper. Remove the wings and necks and stuff each cavity with an onion, a lemon, a bay leaf, half a cinnamon stick and a few sprigs of rosemary or thyme.
  3. Use small skewers or toothpicks to close the cavity. Pierce each duck with the rotisserie skewer and attach it securely using prongs and extra string. The ducks must be very securely attached to the skewer.
  4. Preheat the oven to 220°C. Fix the skewer to the rotisserie. If you want to roast some vegetables as well, place them in a tray underneath the rotisserie, where they will cook in the duck fat. After 30 minutes lower the heat to 200°C. After another 20 minutes increase the temperature to 220°C and brush the ducks liberally and evenly with the glaze while they are still turning. Close the oven and cook for a further 3–5 minutes until the birds are a glossy mahogany colour, but make sure you don’t allow the glaze to burn.
  5. Remove ducks from the oven and allow them to rest for 15 minutes, covered with foil. Carve them and serve with roasted vegetables.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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