Honey Glazed Roast Duckling
|Frozen duckling||5 Pound, thawed (1 Bird)|
|Celery tops||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Fresh pineapple slices/Canned||4|
|Hot buttered rice||2 Cup (32 tbs)|
|Lime||1 , cut into wedges|
|Mint sprig||5 (To Garnish)|
Rinse duckling inside and out and pat dry with paper towels; strip off all extra fat.
Season the inside with salt and insert celery tops and quartered onion into the cavity.
Tie legs and tail together; skewer neck skin to the back and tuck the wing tips underneath.
Prick the skin on the thighs, back, and lower breast with a knife.
Place, breast down, on a rack in an open roasting pan.
Roast in a moderately hot oven (375°) for 30 minutes; turn breast up and continue roasting 1 hour longer.
Pour off the fat in the roasting pan and add about 1/4 cup water to the pan to keep the drippings from sticking.
Reduce oven temperature to moderately slow (325°).
Blend together honey and soy and baste duckling; repeat basting and roast 30 minutes longer or until tender.
Peel papaya, halve, and scoop out seeds; cut into wedges.
Arrange papaya and pineapple on a foil-lined baking pan and brush with the honey-soy glaze.
Place under the broiler and heat until hot through.
Spoon hot steamed rice onto a large platter and arrange the duckling, cut into quarters, on top.
Garnish with the hot fruit, lime wedges, and mint