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Fresh product: Keep refrigerated in original sealed packaging and use within expiry date. Once opened, use within 48 hours. Suitable for home freezing: Freeze on day of purchase.
Frozen product: Keep frozen. Once defrosted, keep refrigerated and cook within 48 hours. Use within one month of freezing. Defrost thoroughly before use. Do not refreeze once defrosted.
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Honey Duck Recipe
Orange-stuffed duck, sprinkled with fresh basil and ginger, and basted with a honey citrus glaze.
1 whole duck, rinsed (approx. 2 kg)
1 g fresh basil leaves
2 g chopped fresh ginger root
5 g salt
½ orange, quartered
475 ml water
235 ml honey
115 g butter
5 ml lemon juice
120 ml undiluted, thawed orange juice concentrate
- Preheat oven to 175°C
- In a small bowl mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roasting tray. Add water.
- In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
- Bake/roast duck in preheated oven for 30 min. Turn duck breast down, reduce heat to 150°C and roast covered for another 2.5 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking to brown.