Anononymous 8-30-05

1 duck, trussed

2 Tbls. oil

2 Tbls. honey

1 Tbls. brown sugar

1 cup Guinness

pinch each nutmeg and cinnamon

1 1/4 cups demiglaze or duck stock

pinch each salt and pepper

Preheat oven to 475F. Wash and truss the duck. Brush with oil and

seal in a hot oven until browned (about 10 to 12 minutes).

Meanwhile, in a heavy saucepan mix together the honey, sugar,

Guinness and spices and simmer for 10 minutes. Add demiglaze or

stock and continue cooking for another 15 minutes. Season

to taste with salt and pepper. Reduce heat to 300F, cover the duck

with the sauce and roast for 60 to 75 minutes. Baste occasionally.

Test with a fork. If the sauce tastes too bitter at the end of

cooking time, add a little more honey. Remove from the oven and

allow to rest for a few minutes before carving.