Duck with Honey and Lemon Glaze
This recipe is for two people. Enjoy!
yel
wo
C r
ete
P
1. Ingredients: Two plump duck breast fillets with skin still 4. Fry the duck, skin side down in the oil for 8–10
on, 30 ml honey, 15 ml soy sauce, 15 ml olive oil, juice and minutes on medium heat until the skin is brown and crisp.
zest of half a lemon, a large sprig of rosemary Reduce the heat and turn the duck over
2. Roast vegetables: 1 small onion, 2 peppers, 1 parsnip, 15 ml 5. Fry for a further 8 minutes. Remove the duck from the
olive oil. Pre-heat the oven to gas mark 6, 218 °C. Cut the pan and pour off excess fat. Add honey, soy sauce,
peppers into 4, removing seeds. Cut the onions into 4 pieces. rosemary, lemon zest and juice. Boil until the sauce is
Slice the parsnip. Toss in the oil, season with salt and roast for reduced by half to a smooth glaze
one hour
3. Score the duck skin deeply with a very sharp knife so 6. Slice the duck thickly and arrange on hot plates. Pour
that the meat just shows through over the sauce. Serve with the roasted vegetables
Bee Craft digital January 2009 Page 39
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48