Roast Duck with Passionfruit Glaze

Duck is one of my favorites and you nailed that one.

That looks wonderful, and I happen to have a supermarket duck in the freezer - plus a bunch of our own geese. Why did you trim the wingtips off, though?

Duck fat is great for cooking all sorts of things; I save it but have never frozen it. Good idea. If you want to make duck confit or a lot of other French recipes you need a good supply of it.

Where did you get the glaze, or would any jelly, maybe with honey and Dijon mustard, work for that? I've used red currant jelly plus honey and mustard for crockpot lamb roasts.

We've still got chard in our garden and even had some with garlic last night. Yours looks yummy!

Michelle, I've got a goose to cook and I was looking at your recipe for inspiration. How big was that duck? My goose is 5 1/2 lbs and I'm not sure how long to allow for it to cook.

Whoops! Sorry! I just reread your posts on the duck and saw that it was 5 lbs. So about an hour or an hour + 5 minues cooking all told.