Purchase our Taverner's Honey Mead from:

https://foreveryoungsg.wordpress.com/taverners-honey-mead/

Purchase our Taverner's Honey Nectar from:

https://foreveryoungsg.wordpress.com/taverners-honey-nectar/

Ingredients for Honey Glazed Duck:

1 (2kg) duck

40g Cradle Mountain Organic Leatherwood Honey

20g Dijon mustard

1/2 tsp dried Thyme

100ml Orange Juice

100ml Taverner's Honey Nectar

10g garlic

40ml Taverner's Honey Mead

Ingredients for Salad with Honey Nectar Vinaigrette:

440g romaine lettuce

1 ripe pear, cut in half

1/3 cup pomegranate seeds

62.5g blue cheese

Honey Nectar Vinaigrette, recipe follows

Fresh cracked pepper

1 tbsp Pure Honey

Honey Nectar Vinaigrette:

1/4 cup Taverner's Honey Nectar

1 tsp Dijon mustard

1/2 tsp minced garlic

1 tbsp freshly squeezed lemon juice

1/4 tsp freshly cracked black pepper

2 tbsp olive oil

[Honey Glazed Duck]

1. Preheat oven to 190 deg celsius. 

2. Mix all the ingredients (except the duck) together in a small saucepan and simmer for 5 minutes.

3. Reserve 1/4 of the glaze.

4. Set the duck on a rack over a baking dish, baste and place in oven.

5. Baste the duck every 10 minutes throughout the cooking process with remaining 3/4 of glaze.

6. A 2kg duck should take about 1 hour 15 minutes to cook.

7. Place on a serving platter brush with reserved glaze and serve.

8. Pass any remaining reserved glaze to be spooned over the carved duck.

[Salad with Honey Nectar Vinaigrette]

1. In a decorative platter, add the romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the blue cheese onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the Honey. Serve immediately.

[Honey Nectar Vinaigrette]

2. In a small bowl, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.