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Print this Recipe    Guiness Duck

Duck in Guinness and Honey

2 kg duck/4 1/2 lb, trussed
2 Tbs./30 ml/ 1 fl oz oil
2 Tbs./30 ml/1 fl oz honey
1 Tbs/15 g/1/2 oz brown sugar
1 cup/250 ml/8 fl oz Guinness
pinch each nutmeg and cinnamon
1 1/4 cups/300 ml/1/2 pint demiglaze or duck stock
pinch each salt and pepper

Preheat oven to 475 F/250 C/ Gas Mark 9.

Wash and truss the duck. Brush with oil and seal in a hot oven
until browned (about 10 to 12 minutes). Meanwhile, in a heavy
saucepan mix together the honey, sugar, Guinness and spices and
simmer for 10 minutes. Add demiglaze or stock and continue cooking
for another 15 minutes. Season to taste with salt and pepper.

Reduce heat to 300F/150 C/Gas mark 2, cover the duck with the sauce
and roast for 60 to 75 minutes. Baste occasionally. Test with a
fork. If the sauce tastes too bitter at the end of cooking time,
add a little more honey. Remove from the oven and allow to rest
for a few minutes before carving.

Serves 4


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