Ingredients
4 ducks or possibly 1 lg. goose
1 teaspoon basil
1 teaspoon ginger
1 1/2 teaspoon salt
1 c. honey
1 stick butter
1/2 c. orange juice
2 teaspoon lemon juice
1/4 teaspoon dry mustard
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Mix together basil, ginger and salt. Mix together in saucepan, honey, butter, juices and dry mustard; boil for 3 min. Put about 1 tsp. of basil mix inside of each duck and rub any left over on the outside. Stuff ducks with orange slices. Pour half the honey mix over the ducks in roaster. Cover and roast at 400 degrees for a half hour. Reduce heat to 350 degrees, turn ducks breast down and roast, basting occasionally with the rest of the honey mix till ducks are very tender, about 2 1/2 hrs. You may wish to turn breast side up for the last half hour to brown. Serves 8.