Duck Glazed with Curry and Honey
- Yield 6 to 8 servings
These timings and temperatures should give you ducks that are medium-rare—that is still a bit pink at the joints. If you like your duck well done, cook longer.
- 2 (4- to 5-pound) ducks
- 2 1/2 tablespoons curry powder
- 2 garlic cloves, finely chopped
- 1 teaspoon ground turmeric
- 1/2 teaspoon Tabasco
- Kosher salt
- 1/2 cup honey
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- Rub the ducks inside and out with 1 tablespoon of the curry powder mixed with the garlic, turmeric, and Tabasco. Season with salt. Stir the honey, orange juice, and lemon juice together in a small bowl.
- If you are using a spit, truss, spit and balance the ducks. Roast over medium coals for about 1½ hours. During the last half of the roasting, baste with a mixture of the honey, orange juice, lemon, juice, and the remaining curry powder. Prick the skin from time to time with the tines of a meat fork to release the fat.
- If you are using the oven, roast the ducks on a large rack on a roasting pan in a preheated 350F oven for 1½ hours. Baste frequently with the honey-curry mixture. Be sure to prick the skin occasionally with the meat fork. During the last 20 minutes of roasting time, raise the temperature to 475F to crisp the skin. The ducks are done when the skin is crisp and the juices run pink when the ducks are pierced with a meat fork.
- Let the ducks stand for 10 minutes. Using poultry shears, cut into quarters and serve hot.
Reprinted with permission from The Essential James Beard Cookbook. St. Martin’s Press. Copyright © 2012 by James Beard Estate with Rick Rodgers.