Honey Roast Duck , Pork Belly & Ceps Recipe
When was the last time you truly wowed your dinner guests? Imagine a dish where the tender, honey-glazed duck pairs beautifully with crispy pork belly and earthy ceps. This recipe brings gourmet flavors right to your table, and the best part? It’s simpler than you think to prepare. Let’s dive in and create magic in the kitchen!
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Ingredients for Honey Roast Duck , Pork Belly & Ceps Recipe
- 1/4 Nos Whole duck
- 3/4 Tbsp Honey
- 1/2 Tbsp Soy sauce
- 1/4 Tsp Five-spice powder
- 1/4 Nos Clove garlic, minced
- 125 g Pork belly, skin scored
- 1/2 Tsp Sea salt
- 1/4 Tsp White pepper
- 1/4 Tbsp Olive oil
- 50 g Fresh ceps (wild mushrooms), cleaned and sliced
- 1/4 Tbsp Unsalted butter
- 1/4 Sprigs Sprig of thyme
- To Taste Salt & Pepper
Directions: Honey Roast Duck , Pork Belly & Ceps Recipe
Step-by-Step Instructions
- STEP 1.Preheat the oven to 200°C (390°F). Combine honey, soy sauce, five-spice powder, and minced garlic in a bowl. Rub this mixture generously over the duck. Place the duck on a roasting rack with a tray underneath to catch the drippings. Roast for 90 minutes, basting every 20 minutes for a golden, crispy skin.
- STEP 1.Rub the pork belly with sea salt and white pepper, ensuring the seasoning gets into the scored skin. Heat olive oil in a skillet and sear the pork belly skin-side down until crispy, about 5 minutes. Transfer to an ovenproof dish and bake alongside the duck for 40 minutes.
- STEP 2.In a pan, melt butter over medium heat. Add ceps and a sprig of thyme. Sauté for 5 minutes until tender and fragrant. Season with salt and pepper.
Frequently asked questions
How do I store leftover duck and pork belly?
Wrap leftovers tightly in foil or store them in an airtight container. Refrigerate for up to three days. Reheat in the oven to retain crispness.
Can I customize this recipe for dietary preferences?
Absolutely! Swap pork belly for a vegetarian alternative like grilled eggplant slices. For the ceps, try shiitake or button mushrooms if ceps aren’t available.
Why is my duck not crispy enough?
Ensure the skin is dry before roasting. Pat it with a paper towel and avoid over-basting during the final 30 minutes of cooking.
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