Honey-Glazed Duck & Grape Pilaf

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

A honey glaze on a roast duck is a difficult thing to get right, because the sugar easily burns, blackening the skin and making it go bitter. The way to overcome this irritating tendency is to reverse the usual roasting procedure and start at a lower temperature, only increasing it during the last 20 minutes of cooking time - and to cook the bird breast down for most of the time. The high fat content of the breast makes duck a suitable candidate for this treatment.

Pilaf has some si