Honey Lemon Sauce Recipes

Steps:

• In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

Steps:

• Set oven to 400 degrees.
• Great a 13 x 9-inch baking pan.
• In a large heavy plastic bag combine the flour, salt, paprika, garlic powder and pepper.
• Place one or two pieces of chicken in the bag and toss to coat the chicken.
• Then dip the floured chicken in the 1/2-cup melted butter.
• Place in the baking dish skin side up.
• Repeat with the remaining chicken pieces.
• Bake uncovered for 30 minutes.
• Remove from oven and drain off any fat or pan drippings, then turn the chicken over.
• In a small bowl combine the honey, lemon juice and 1/4 cup melted butter, then pour over the chicken in the baking dish.
• Cover with foil and return to oven for another 25-30 minutes, or until the chicken is done, basting occasionally with the pan juices.
• Delicious!

Steps:

• Combine honey, lemon juice, garlic, parsley, lemon peel and cayenne in a small saucepan; mix well. Heat until mixture begins to simmer; do not boil. Remove from heat.

Steps:

• In a small bowl, combine lemon zest, 1 teaspoon minced thyme, black pepper and salt. Using your fingers, loosen the skins of the ducks over the breastbones, legs and thighs. Tuck the lemon-pepper mixture evenly beneath the skin, covering each breast, leg and thigh. Tie legs together with kitchen twine.
• Preheat oven to 425 degrees. Heat a roasting pan in the oven for 10 minutes. Place the prepared ducks on a rack in the roasting pan and cook 1 hour 10 minutes. Remove ducks from pan, and bring to room temperature. Quarter the ducks, trimming off any excess fat. Cover, and refrigerate for up to 24 hours.
• To prepare the sauce, place the roasting pan over medium-high heat, and add butter, shallots, garlic and jalapeno. Saute until softened, about 2 minutes. Add the thyme, sage and rosemary, and saute 1 minute more. Add honey and lemon juice. Make a paste of flour and 1 tablespoon water; add to pan. Add veal stock or chicken broth, and reduce until sauce lightly coats the back of a spoon, about 5 minutes. Sauce may be cooled and refrigerated for up to 24 hours.
• To serve, preheat oven to 450 degrees. In a small pan over medium heat, reheat sauce. Heat an ovenproof skillet over high heat, and add duck pieces skin side down. Cook over high heat until skin begins to sizzle, about 1 minute. Reduce heat to low, and crisp duck skin 5 to 7 minutes. Cover with a lid or foil, and reheat in oven for 10 minutes. Transfer to a warm platter, and serve with sauce.