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Are you making a specialty food?

Do you have a tried and true glaze for roast duck?

TerriL Sep 29, 2012 08:30 PM

I'm not looking for strong Asian flavors -- I'm hoping for something more on the fruity or sweet side. I have fresh Meyer lemons, strawberries, blackberries, and limes on hand, as well as honey, maple syrup, and most types of vinegar. TIA for any suggestions.

  1. coll Sep 30, 2012 07:02 AM

    I suggest blackberries, cooked up a bit to thicken with lemon juice, using a cup of so of sugar (or the honey or maple syrup) and then if you have, a dash of blackberry brandy towards the end. I always do blueberry jam with blueberrry port and it's a fantastic glaze. So something along those lines. Do cook the berries first to thicken up, that's key.

    2 Replies
    1. re: coll
      TerriL Sep 30, 2012 07:50 AM

      Thanks...what proportion of berries do you sugges for 1 cup sugar/maple syrup/honey?

      1. re: TerriL
        coll Sep 30, 2012 08:27 AM

        I've always used jarred jams which I loosen with liqueur, but your supplies reminded me of something I made this spring. It was a blueberry jam, using 1.5 cups sugar and 1 cup maple syrup to 12 oz blueberries.....but I also added 2 cups of cooked rhubarb as it was in season... so I would stick with half blueberry and half sweetener, whether sugar and/or maple/honey. (I'm an amateur at jam making so if someone has a better suggestion feel free) Just bring the berries, with a few teaspoons each of lemon juice and brandy, to a quick boil, then reduce heat, add sugar and simmer at low bubble for 5 or 10 minutes.

        I only mention the rhubarb because if this works out for you, maybe next year you could try adding some too, it added a nice tartness. I also tried adding cinnamon stick, star anise and vanilla bean which came out nicer than it sounds, if you want to jazz it up even more.


    2. d
      dianne0712 Sep 30, 2012 06:38 AM

      Not a complicated glaze, but the best duck I've ever had.....stuffed with onions and apples and basted regularly with apple cider.

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