Honey Mustard Glazed Duck Recipes

Steps:

• About an hour before cooking, take the duck out of the fridge to come to room temperature. Heat oven to 140C/ 120C fan/gas 1. Pull out and discard any large lumps of fat from inside the duck, then rub it all over with some salt, the oil and five-spice powder. Sit the duck in a roasting tin, then roast for 2 hrs.
• For the glaze, mix the honey, soy, Sherry and mustard in a bowl. When the duck has had its time, remove it from the oven, pour off any fat from the tin and baste generously with the glaze. Turn the oven up to 190C/170C fan/gas 5 and roast the duck for a further 20 mins until sticky and bronzed. Remove the duck to a clean dish to catch any juices and allow it to rest for at least 20 mins before serving.
• To make a simple gravy, pour the juices from the roasting tin into a jug or bowl and leave to settle. Use a ladle to remove the fat from the juices, then tip the juices back into the saucepan and reheat to serve.

Steps:

• Preheat the oven to 325 degrees F.
• Place the ham in a small roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 1 1/2 hours.
• Meanwhile, combine the honey, brown sugar, butter, Dijon mustard, whole-grain mustard and thyme in a small saucepan. Cook over medium-low heat until the sugar has dissolved, about 2 minutes.
• Increase the oven temperature to 375 degrees F. While the ham is still hot, remove the foil and carefully pour off the water from the roasting pan; it is fine if a little water remains. Brush about half of the glaze over the ham. Return to the oven, uncovered, for 5 minutes, until the ham is golden brown and beginning to glaze. Brush with the remaining glaze and bake for another 7 to 10 minutes, until the ham is well-browned and glazy; be careful not to let the glaze burn. Serve warm.

Steps:

• Preheat the oven to 350 degrees. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
• Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.

Steps:

• 1. Remove the fat from the ducks' cavities and cut off the extra skin on the tail end. Put the fat and skin in a small saucepan and render it. 2. Meanwhile, prick the ducks all over with the prongs of a fork. Season the cavities and the skin with salt and pepper, rubbing it evenly all over. Put the celery leaves, carrots, onion, garlic and thyme in each cavity. Put the ducks breast side up on racks in large baking pans. Pour about an inch of water in each pan and cover them tightly, first with kitchen parchment, then foil, making sure very little steam can escape. The foil should puff up as the duck steams. The skin of the duck will be very soft and tender. 3. Preheat the oven to 425 degrees. Combine the wine, vinegar, honey and thyme leaves in a small saucepan and cook over low heat to dissolve the honey. Put the ducks on racks set in baking pans (you can use the same pans used for steaming) and roast for 30 minutes. Brush with the warm wine and honey mixture and reduce heat to 375 degrees. Brush the ducks repeatedly for the next 15 minutes until they are the color of dark mahogany. You should be left with half the basting liquid. 4. When the ducks are browned, let them rest in a warm place for five minutes. Cut them up and arrange the pieces on a warm serving platter. Bring the remaining basting liquid to a boil and pour it over the duck pieces. Garnish with sprigs of thyme and serve.

Steps:

• Mix all ingredients together.
• Warm in microwave 30 sec if nessary to blend.
• Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water& cornstarch mixture for desired consistancy.

Steps:

• Mix honey, mustard, brown sugar, and pineapple juice in a bowl until well combined.