Roast Duck With A Honey Soy Basting Sauce

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 kg duck (mine were smaller than this, hence 2, i think this should be about right for 4 people.)
• 4 tablespoons dijon mustard
• 4 tablespoons soy sauce
• 4 tablespoons honey
• 4 garlic cloves, crushed
• 4 tablespoons dry wine
• 1/3 cup olive oil
• 1 -2 teaspoon cornflour

Recipe

• 1 note: i never measure the basting sauce exactly, i think this should be about right, but do adjust for taste if i am a little off.
• 2 wash duck under cold water and remove any missed feathers.
• 3 combine all the basting ingredients and boil over a high heat for about 2 minutes. keep sauce warm while basting, stirring occasionally.
• 4 place duck in a roasting dish, brush with basting sauce. bake in a slow oven (130°c) for about three hours, bast several times while cooking. (i like to do this slow to stop the skin from burning.).
• 5 turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through.
• 6 as the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. (i say 1-2 teaspoons of cornflour, the amount will depend on how much of the sauce has been used during cooking and how much it has reduced by.).
• 7 serve duck with basting sauce.