Hungry Healthy Happy

menu icon
go to homepage
  • About Us
  • Recipe Index
  • Meal Plans
  • Recipes To Your Inbox
  • Shop
search icon
Homepage link
  • About Us
  • Recipe Index
  • Meal Plans
  • Recipes To Your Inbox
  • Shop
×
Hungry Healthy Happy » Recipes » Mains

Honey Roast Duck

Nov 6, 2024 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 36 Comments

10048 shares
  • 372
  • 28
Diet: Gluten Free / Low Carb
Jump to Recipe
Honey Roast Duck with a text title overlay.

If you are looking for something a little bit different to serve on Christmas day or a Sunday Roast, then why not try this Honey Roast Duck? Crispy and tender roasted duck with a little sweetness from the honey and orange and a hint of thyme, that just falls off the bone.

A whole roast duck in a roasting tin next to orange halves and some honey.

The festive season doesn't have to be all about turkey, and your guests might appreciate the change. This post includes our top tips on how to cook duck too.

Most people only eat duck when it is shredded and served with hoisin sauce from their local Chinese takeaway, but it makes such a nice roast dinner alternative and this is one of our favourite roast duck recipes.

If you have been put off cooking duck, don't be. It's really simple. Roasted duck gets the skin nice and crispy and you can just put it in the oven and forget about it until it needs basting. The honey and orange makes it taste simply amazing. This duck roast is the perfect lazy Sunday meal but impressive enough for a special occasion..

If you are looking for more roast dinner meats to try, why not try our Slow Cooker Roast Beef , Slow Cooker Beef Brisket or Best Roast Chicken recipes?

Jump to:
  • Why You Will Love It
  • Ingredients and Substitutions
  • How to Roast a Duck - Step by Step
  • Roast Duck Flavours
  • Serving Suggestions
  • Extra Tips
  • Frequently Asked Questions
  • More Roast Recipes
  • Recipe
  • Feedback

Why You Will Love It

  • A nice alternative to a Sunday roast - If you are bored of roast chicken and beef, then this roast duck makes a nice change. It's not as difficult to cook as you might think either.
  • A new way to try duck - If you have only ever had duck pancakes, then you need to give this a try.
  • Great for feeding a crowd - If you are feeding a big family this Christmas, then this duck roast will be perfect for serving up to wow them with.
  • Freezes well - If you have leftovers, you can wrap slices of the meat up and keep in the freezer for quick and easy roast dinners.
  • Just 5 ingredients - This is so simple to make and you only need 5 ingredients.

Ingredients and Substitutions

All the ingredients needed for this recipe each with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • A whole duck - This is a whole duck recipe. You can usually find these in the supermarket around Christmas time (some supermarkets stock it all year round) or you can pick it up from your local butcher.
  • An orange - This adds so much freshness to the roast duck, and duck and orange are a classic combination.
  • Honey - Not only does this add a lovely sweetness, but it helps the duck skin get lovely and crispy too.
  • Thyme - Honey and thyme are a delicious combination, but you could swap it for rosemary if you prefer.
  • Sea salt and black pepper

More ingredient substitutions and variations can be found in the recipe card.

How to Roast a Duck - Step by Step

Prep: Preheat your oven to 220°C/200°C(fan)/430°F/Gas 7.

An uncooked duck in a roasting pan. An orange half and thyme are in the bird's cavity.
  1. Step 1: Squeeze a little orange juice inside the duck cavity and then place two orange halves and two sprigs of thyme into the cavity of the duck. Season all over with sea salt and black pepper.
A whole, partly cooked, duck in a roasting pan.
  1. Step 2: Place the duck into a large roasting pan and put into the oven. Cook for 20 minutes or until the skin begins to crisp. Reduce the heat to 190°C/370°F/Gas 5.
A whole partially cooked duck in a roasting pan with honey and thyme leaves on top.
  1. Step 3: Cook for a further 40 minutes then remove from the oven. Drizzle the honey over the duck and sprinkle over thyme leaves and put back in the oven.
A whole cooked duck in a roasting pan with a meat thermometer showing 74 degrees.
  1. Step 4: Baste regularly and check the temperature with a meat thermometer. When the internal temperature reaches 74° the duck is cooked.
A whole cooked duck in a roasting pan.
  1. Step 5: Once cooked, remove from the oven and let it rest, uncovered, for 10 minutes before serving. This will allow the juices to settle, resulting in rally juicy meat.

Roast Duck Flavours

Honey and duck are such a delicious combination and you only have to look at a Chinese restaurant menu to see that it is also a classic and traditional combination.

We have kept the flavours simple with this roasted duck recipe and the honey combined with the orange give it just enough sweetness so you notice it, but it's not overpowering. The honey also helps the skin to get nice and crispy too.

Other than some salt and pepper, the only other flavour you will taste on this duck is some thyme, which I always think goes really well with honey.

Roast Duck in a baking tin being carved.

Serving Suggestions

This epic honey roast duck is a must when it comes to a Sunday roast dinner. But, what is a Sunday roast without all the vegetables and sides? And do we have some side dishes for you!? Take a look of some of these that go perfectly with this roasted duck:

  • Easy Roast Potatoes
  • Roasted Tenderstem Broccoli
  • Balsamic and Garlic Roasted Cauliflower
  • Instant Pot Mashed Potatoes
  • Easy Cauliflower Cheese
  • Air Fryer Parsnips
  • Slow Cooker Red Cabbage
  • The BEST Creamy Mashed Potatoes
  • Mustard and Honey Roasted Parsnips
  • Air Fryer Pigs in Blankets
  • Vegetable Mash
  • Balsamic Roasted Brussel Sprouts
  • Garlic and Parsley Roasted Carrots
  • Easy Sautéed Cabbage

Extra Tips

  • If duck isn't your thing, then you could use this same recipe for chicken instead.
  • Swap the thyme for rosemary or marjoram if you have some that needs using.
  • Add some garlic cloves inside the cavity or some garlic powder on the skin for a garlic roast duck.
  • A couple of cloves of garlic stuffed in to the cavity would add some nice extra flavour.
  • Don't waste the juices in the tin after it has finished roasting - use them to make gravy.
  • When the duck has finished cooking, it is important to let it rest before carving it, because all the juices will soak into the meat, making it more juicy.
  • Don't throw away the carcass, as you can make stock from it. Follow our recipe for Chicken Stock.
A white roasting tin with roast duck in it.

Frequently Asked Questions

Can roast duck be frozen?

Yes, if you don't have many guests over and have lots of the meat left over, you can slice it up and wrap it up and it will keep in the freezer for 2 months. It will also keep in the fridge for 2-3 days, perfect for leftover roast sandwiches.

How to store cooked duck

Leftover cooked duck will keep in the refrigerator for 2-3 days. Wrap tightly in plastic wrap and store at the bottom of the fridge. To freeze the duck, once cooled fully, wrap tightly in plastic wrap or put in air tight containers and freeze immediately. 

How to defrost frozen duck

Never let duck thaw at room temperature - always defrost in the fridge overnight and use within 2-3 days.

How to do I know when duck is cooked?

Don't leave anything to chance and get yourself a Thermapen meat thermometer so you can be sure that the meat is cooked to a safe temperature (74°C when it comes to duck and chicken). It gives an accurate reading in just 3 seconds!

What size duck do I need?

We used a 1.3kg duck, which is what the cooking times in this recipe are for. If your duck is bigger or smaller than ours, then you will need to adjust the cooking time.

More Roast Recipes

  • Roasted Lemon Asparagus on a long serving plate with lemon slices.
    Roasted Lemon Asparagus
  • Roasted Brussels sprouts on a large serving spoon.
    Roasted Brussels Sprouts with Garlic
  • A roasting tin containing cubes of roasted potato.
    Garlic and Rosemary Roasted Potatoes
  • A wooden plate with white and purple roasted cauliflower on it
    Balsamic and Garlic Roasted Cauliflower

If you’ve tried this Honey Roasted Duck recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Honey Roast Duck with an orange in the cavity.

Honey Roast Duck

By: Dannii Martin
If you are looking for something a little bit different to serve for Christmas dinner or Thanksgiving, then why not try this Honey Roast Duck?
A circular logo saying GF.
Gluten Free
The words low carb in a white circle.
Low Carb
4.88 from 48 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: British, French
Prep: 5 minutes mins
Cook: 1 hour hr 20 minutes mins
Resting time: 10 minutes mins
Total: 1 hour hr 35 minutes mins
Servings: 6 people
Calories: 493kcal
Allergens:
An illustration of a cow's head.
Meat

Ingredients

  • 1.3 kg (3 lb) Whole duck
  • 1 Orange
  • 2 tablespoon Honey
  • 2 sprig Thyme - whole
  • 2 sprig Thyme - leaves only
  • Sea salt and ground black pepper

Instructions

  • Preheat your oven to 220°C/200°C(fan)/430°F/Gas 7.
  • Squeeze a little juice from 1 Orange inside 1.3 kg Whole duck and then place two halves of 1 Orange and 2 sprig Thyme into the bird's cavity. Season all over with Sea salt and ground black pepper.
  • Place the duck in a roasting tin and put into the oven. Cook for 20 minutes or until the skin begins to crisp, then reduce the heat to 190°C/370°F/Gas 5.
  • Cook for a further 40 minutes then remove from the oven. Drizzle 2 tablespoon Honey over the duck and sprinkle over the leaves of 2 sprig Thyme and put back in the oven.
  • Baste regularly and check the temperature. When the internal temperature reaches 74° the duck is cooked (this should take around a further 20 minutes).
  • Once cooked, remove from the oven and let it rest, uncovered, for 10 minutes before serving.

Recipe Tips

  • If duck isn't your thing, then you could use this same recipe for chicken instead.
  • Swap the thyme for rosemary if you have some that needs using.
  • A couple of cloves of garlic stuffed in to the cavity would add some nice extra flavour.
  • Don't waste the juices in the tin after it has finished roasting - use them to make gravy.
  • When the duck has finished cooking, it is important to let it rest before carving it, because all the juices will soak into the meat, making it more juicy.
  • Don't throw away the carcass, as you can make stock from it. Follow our recipe for Chicken Stock.

Nutritional Information

Serving: 1portion | Calories: 493kcal | Carbohydrates: 8g | Protein: 53g | Fat: 28g | Saturated Fat: 12g | Sodium: 1mg | Potassium: 36mg | Fiber: 1g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 13.2mg | Calcium: 10mg | Iron: 0.2mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

You'll love these too...

  • Halloumi tray bake on a wooden surface.
    Halloumi Tray Bake with Gnocchi and Vegetables
  • A large cooking pot full of creamy beef pasta.
    One Pot Creamy Beef Pasta
  • A bowl of chicken and ricotta meatballs and spaghetti.
    Baked Chicken and Ricotta Meatballs
  • A turkey smash burger in a bun on a piece of parchment paper.
    Turkey Smash Burgers

Comments

  1. Mel says

    February 07, 2023 at 12:39 pm

    5 stars
    I've had a whole duck in my freezer for over a year having bought it in the sale after Christmas 2021! I LOVE duck, but for some reason, although I'm a competent cook, I've been a bit scared to try my hand at it - I am a first-time duck cook! I finally bit the bullet & got it out a couple of days ago to defrost (it was due to go out of date in March 2023!). Then I found your recipe.....
    SO glad I did! Wonderful flavours, crispy skin & yes, easy!
    I took your advice and chucked 4 fat cloves of garlic (love garlic here!) in the cavity along with a sprinkling of dried thyme (sadly couldn't get fresh) and the fresh orange halves & juice. The only thing I did differently is I mixed some of the fresh orange juice from an extra orange I had with the honey & thyme to drizzle over the duck.
    So delicious! I served with roast potatoes & parsnips and a medley of veg - tenderstem broccoli, fine beans, baby corn & mangetout. I scooped out the cooked garlic cloves, chopped into slightly smaller chunks and mixed into the veg. Yum :)
    Made a gravy with chicken gravy granules, chicken stock cube, black pepper, small pinch of thyme & all the juices (inc. fat!) from the pan, whisking it into a lovely smooth, thick, glossy gravy.
    Thank you so much for this recipe. Loved it - definitely special enough to impress!

    Reply
    • Dannii says

      February 09, 2023 at 8:44 am

      Thanks so much for your lovely review. I am so glad you enjoyed it.

      Reply
« Older Comments
4.88 from 48 votes (23 ratings without comment)

Made this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Dannii with a sunset behind her.

Welcome

My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

About me...

Salad Recipes

  • Roasted Vegetable Winter Salad in a white dish surrounded by crumbled feta.
    Roasted Vegetable Winter Salad
  • A plate of kale, watermelon and feta salad surrounded by watermelon slices.
    Kale, Watermelon and Feta Salad
  • A large bowl of chickpea tuna salad with a serving spoon in it.
    Chickpea Tuna Salad
  • Chopped Blue Cheese Salad in a large white bowl.
    Chopped Blue Cheese Salad
  • A bowl of watercress salad with a wooden fork and spoon in it.
    Watercress Salad
  • Little Gem Salad in a round white bowl.
    Little Gem Salad

Recipe Books

The Hungry Healthy Happy book cover.
The healthy slow cooker book cover.
the front cover of The Picky Plate eBook.

Popular Recipes

  • Leftover chicken pasta on a black plate.
    Leftover Chicken Pasta
  • Mediterranean Rice Salad in a large round serving dish.
    Mediterranean Rice Salad
  • Fourteen healthy flapjacks on a sheet of parchment paper.
    Healthy Flapjacks
  • A tortilla chip being dipped into some nacho cheese sauce.
    2 Minute Nacho Cheese Sauce
  • Sticky Ginger Beef in a bowl with rice and broccoli.
    10 Minute Sticky Ginger Beef Mince
  • Baked Egg Tortilla in a round baking dish.
    Baked Egg Tortilla (Tortilla Quiche)

Footer

Help & Information

  • Contact
  • Privacy Policy
  • Accessibility Policy
  • Advertising
  • Blog

About us

  • About us
  • Newsletter Sign Up!
  • Press enquiries
  • FAQ

Follow us


Featured in

A selection of publications that Hungry Healthy Happy has been featured in

As an Amazon Associate we earn certain commissions from qualifying purchases. By using our site, you agree that we can collect and use your data. Our privacy statement has more details.

Copyright © 2011-2024 Hungry Healthy Happy • All Rights Reserved

  • 372
  • 28

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.