Roast Duck with Honey Curry Sauce
2 ducks, 4 lb each, completely thawed
1/2 cup peeled and chopped onion
1/2 cup trimmed and chopped celery
2/3 cup soy sauce
3 teaspoons sugar
1/3 cup dry sherry
1 orange scrubbed and cut into small pieces
1 lemon scrubbed and cut into small pieces
1 lime scrubbed and cut into small pieces
1 tablespoon salt
3 tablespoons red wine vinegar
1 1/3 cups orange blossom honey
3 tablespoons dry white wine
1 cup orange juice
3 tablespoons curry powder
parsley or watercress
Preheat oven to 475�F. Using small skewer, close up opening at
duck's neck. In medium pan, combine onion, celery, half of soy
sauce, sugar and sherry. Bring to boil over high heat and keep
cooking about 3 minutes, til somewhat thickened. Stuff half of
pieces of orange, lemon and lime into cavity of each duck. Pour half
of soy mixture into each cavity and close openings with wooden
skewers. Pat outside of ducks well with paper towels, then rub skin
with salt. Place ducks, breast side up, on rack in large flameproof
roasting pans.
Roast ducks, pricking skin from time to time with a fork, for 30
minutes. Remove pan from oven and discard the fat. Combine the
remaining soy sauce with 1/3 c. of the honey and vinegar in small
bowl. Brush this honey mix over ducks and reserve the rest till
later. Reduce oven temp to 325�F and continue roasting ducks,
brushing them with the honey mix every 30 minutes, until juices run
clear yellow and not pink when an inner thigh is pierced, about 15
minutes per pound or total cooking time of about 2 hours.
Remove roasting pan from oven, and place ducks on carving board,
loosely covered with foil, for 10 minutes. Discard all fat and
burned particles from roasting pan. Add wine to pan and bring to a
boil, deglazing the pan. Using large spoon, remove filling and any
juices from cavities of ducks, adding to the pan. Prepare sauce:
Strain juices in roasting pan into medium size saucepan. Add
remaining 1 c. honey, orange juice and curry powder; simmer over
medium heat until thickened, 5-8 minutes. Strain thru cheesecloth
into small bowl (should be consistency of maple syrup). Cut ducks
into serving pieces and arrange on warm platter. Serve duck with
warm sauce and garnish with parsley.
Serves 6. |