Sweet & Spicy Glazed Turbo Duck
1 Whole Duck
¼ cup honey
¼ cup molasses
3 tbsp orange juice
1 tbsp soy sauce
1 tsp or 1 tbsp Sriracha chili sauce (adjust depending on preference)
Thoroughly defrost duck. (Defrost in a refrigerator for 2-3 days.) Remove giblets and neck from the interior of the duck, save this one for making stock. Preheat turbo broiler to 350°F.
Rinse duck in cool running water and pat dry. Prick skin, careful not to pierce the meat. You can make a diamond pattern by scoring into the duck skin and fat without cutting into the meat. Sprinkle the cavity with a little kosher salt.
Truss the duck (tie together the legs so that it is easier to handle). Put it in your turbo broiler. Cook at 350°F for 40 minutes on one side and flip it.
Prepare the glaze: Combine honey, molasses, orange juice, soy sauce, and hot sauce and bring to a simmer. Keep mixing under medium heat until it gets thick and syrupy. Set aside until the duck cooks.
When the duck is just about done, take it out of the turbo broiler and brush with the glaze, make sure to completely cover it.
Stick your pan back in the turbo broiler for another 5 to 7 minutes until it turns a nice mahogany color. Serve with roasted vegetables or mashed potatoes on the side.
Serve and enjoy!
Chili 35%, sugar, water, garlic, vinegar, salt, monosodium glutamate (E621) as flavor enhancers, xanthan gum (E415).
|Average Nutritional Values (serving size 1 tbsp)||18 g|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||6 g||2%|
|Dietary Fiber||0 g||0%|
|Sugars||6 g|| |
|Protein||0 g|| |
*Percent values are based on a 2000-calorie diet.
Storage: Keep in a cool, dry place.
Shelf-life: 24 months