RecipePoultryYield: 3 or 4 servingsCook time: 135 min
Honey and Spice Duckling
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 321. Vision transcription from the scanned page; needs review.
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Ingredients
- 3- to 5-pound domestic duckling
- 2 teaspoons Szechwan pepper, coarsely ground, or 1 teaspoon whole pepper, coarsely ground
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon five-spice powder
- 1/2 cup honey
- 2 tablespoons soy sauce
Instructions
- Rinse duck; pat dry. In a bowl combine pepper, salt, ginger, and five-spice powder. Sprinkle body of duck with some of the salt mixture; rub remaining mixture on skin of duck. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Prick skin all over with a fork.
- Place duckling, breast side up, on a rack in a shallow roasting pan. Roast in a 375° oven for 2 to 2 1/4 hours or till the drumsticks move easily in their sockets and duck is no longer pink, spooning off fat occasionally. Meanwhile, mix honey and soy sauce; baste duck with honey mixture once or twice during the last 10 minutes of roasting.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative