Burnt Honey and Pineapple-Glazed Roast Duck
Duck à l’orange meets Chinese barbecued duck in this slightly sweet and sticky roast duck recipe. This poultry dish is an ideal main course for the festive season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 1 whole duck (about 2kg)
- 300 gm honey
- 200 ml fresh pineapple juice
- 120 gm char siu or hoisin sauce
- Peel of 2 limes, cut into strips
- Charred lime halves, to serve
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