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Chef Dr. Delicious recipes : Honey Glazed Duck recipe today with a daily updated recipe from an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 4/05/2001 - Recipe for Honey Glazed Duck
"Honey Glazed Duck"
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2 whole skinless boneless duck filet
(about 12 ounces each)
1/4 cup orange juice
1 tablespoon honey
1 teaspoon grated orange rind
1 teaspoon soy sauce
1 clove garlic, minced
2 1/2 cups chicken stock
1 cup short or medium grain brown rice
6 ounces green beans, slender
2 carrots, julienne - same length as the beans
1 teaspoon minced fresh ginger
1 teaspoon peanut oil
1 sweet red pepper, julienne
1 tablespoon thinly sliced scallion greens
Trim any visible fat from the duck. Halve the pieces to make 4 individual pieces. Pierce all over with a fork or sharp knife. Place on a large plate. In a cup, combine the orange juice, honey, orange rind, soy sauce and garlic. Pour over the duck. Cover and refrigerate for at least 1 hour, turning once. About 45 minutes before serving, combine the stock and rice in a 2 quart saucepan. Bring to a boil, cover and cook until the rice is tender and the water has been absorbed. Set aside and keep warm. While the rice is cooking, blanch or steam the green beans and carrots for 2 minutes, or until almost crisp tender. Rinse with cold water and set on a tray covered with several paper towels. Over medium high heat, heat a large well seasoned cast iron frying pan until droplets of water sprinkled on it evaporate on contact. Coat the duck evenly with the marinade. Place in the pan and sear for 3 to 4 minutes per side, or until cooked as desired. Transfer to a cutting board and let stand for at least 3 minutes before cutting across the grain into thick slices. In the same frying pan over medium high heat, stir fry the ginger in the oil for 10 seconds. Add the beans, carrots and pepper. Stir fry for 3 minutes, or until tender. Remove from the heat. Fluff the rice with a fork. Top with the vegetables, scallions and duck. If any meat juices have accumulated on the cutting board, spoon them over the duck. Serves 4.
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