Easiest Way to Make Duck Confit Soup

Honey Duck

Combine the salt, sugar, fennel pollen and fennel seeds in a large mixing bowl.

Recipe Summary Honey Duck

Orange-stuffed duck sprinkled with fresh basil and ginger and basted with a honey citrus glaze. Delicious, flavorful, moist duck recipe!

Ingredients | Duck Confit Soup

1 (4 pound) whole duck, rinsed

1 teaspoon chopped fresh basil leaves

1 teaspoon chopped fresh ginger root

1 teaspoon salt

½ orange, quartered

2 cups water

1 cup honey

½ cup butter

1 teaspoon lemon juice

½ cup undiluted, thawed orange juice concentrate

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. 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 ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.

Info | Duck Confit Soup

prep: 20 mins cook: 3 hrs total: 3 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Honey Duck

Meat and Poultry Recipes, Game Meats, Duck,