Honey Curry Glazed Duck

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Curry and Honey Roast Duck


Just two or 4 of you for Thanksgiving dinner? Try something a little out of the ordinary with a roast duck! Never tried duck? If you like the dark meat of a turkey you would probably like duck. Most people shy away from duck because of their fat content – but don’t worry, most of it melts away into the bottom of the roasting pan for future use in recipes like roasted vegetables.

This is so easy! The smell is going to drive you nuts while it cooks if you’re a curry fan and you will be amazed at the color! Serve it with Sultan Rice for a great taste combination and easy dinner!



To Prepare Duck:

Use a paring knife to remove the fatty deposits and excess skin around the neck area and inside the bird’s cavity. This will help reduce the fat as well.

Rinse duck in cold water. Pat dry with paper towels.

Use the paring knife to gently make crosshatches in the skin on the breast to help release more fat. Be careful and don’t cut very deep – you should just pierce the skin lightly.

Place duck breast side up on a rack in a roasting pan. Cover wing tips in foil so they won’t burn. Bake for 50 minutes at 425 degrees. Baste with the honey curry mixture often!

Remove pan from the oven and flip the duck breast side down. Roast for another 50 minutes. Baste with the honey curry mixture often.

Again, remove the pan from the oven and flip the duck breast side up, remove the foil from the wing tips. Return to the oven and roast until the duck registers 165 degrees with an instant read thermometer.

Let the duck rest for 15 minutes before carving.

That’s it. You won’t believe how beautiful and tasty this duck is! We bet you will make again!

P.S. – if you can’t find a duck or just don’t like duck, the honey curry mixture works wonderfully on chicken or cornish game hens too!

[Click for Sultan Rice Recipe]