Preheat oven to 450°F. Place duck on a rack in a small roasting pan. Combine olive oil, honey and Tabasco® sauce. Rub half of the mixture on the duck and season with salt and pepper.

Roast duck at 450°F for 10 minutes; lower oven temperature to 350°F and continue cooking for 25 minutes. Brush duck with remainder of rub mixture to retain golden brown color. Cook for 5 minutes more; remove from oven. Let rest for 10 minutes before serving.


In medium saucepan, combine all ingredients except butter and salt; bring to boil over high heat. Reduce heat and simmer for 10 minutes. Pour mixture into blender and purée until smooth. Strain the sauce through a fine-mesh strainer into a clean saucepan; whisk in softened butter and salt. Keep warm until ready to serve.

To Serve

Debone and portion the duck. Arrange pieces on a warm serving platter. Serve family-style with chile sauce to spoon over. Accompany with your favorite side dish.


  • 1 whole roasting duck (about 5 pounds)



  • 1/4 Cup olive oil
  • 1 Tablespoon honey
  • 1 Tablespoon Tabasco sauce
  • Salt and freshly ground black pepper

Guajillo Chile Sauce

  • 1 Pound red Roma tomatoes (about 5 medium), 1/2-inch dice
  • 2/3 Cup yellow onion, 1/4-inch dice
  • 7 large cloves garlic
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander seed
  • 3 Cups chicken or duck stock
  • 1/4 Ounce dried guajillo or cascabel chile (about 3 whole chiles)
  • 1 Cup cilantro leaves
  • 1 Cup California raisins
  • 2 Teaspoons unsalted butter, softened
  • 1 Teaspoon kosher salt

Nutrition Facts Per Serving

Calories 350 (Calories from Fat 43%); Total Fat 17 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 110; Sodium 600; Potassium 740; Total Carbohydrate 22; Dietary Fiber 2; Sugars 18; Protein 28; Calcium 44; Iron 5;

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