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 roasted duck with a little sweetness from the honey and orange and a hint of thyme. 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 it's one of our favourite duck recipes.
Roasting duck gets the skin nice and crispy and you can just put it in the oven and forget about it until it needs basting. They honey and orange just makes it taste amazing.
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 will be perfect for serving up to wow them with.
- Freezes well - If you have leftovers, you can wrap slices of 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.
- A whole duck - 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 the 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
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Squeeze a little orange juice inside the duck and then place two orange halves and two sprigs of thyme into the bird's cavity. Season all over with sea salt and black pepper.
Two: Place the duck in a roasting tin and put in a preheated oven at 220°C/430°F/Gas 7. Cook for 20 minutes or until the skin begins to crisp, then reduce the heat to 190°C/370°F/Gas 5.
Three: 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.
Four: Baste regularly and check the temperature with a meat thermometer. When the internal temperature reaches 74° the duck is cooked.
Five: Once cooked, remove from the oven and let it rest, uncovered, for 10 minutes before serving.
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 roast duck 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.
Is duck healthy?
Duck is an excellent source of protein and is similar in fat and calorie content to skinless chicken or turkey breast. Duck is also a source of zinc and selenium, which encourage good metabolism. It is also higher in iron than other poultry as duck is a red meat.
What to serve with roast duck
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 sides? And do we have some side dishes for you! Take a look of some of these that go perfectly with our slow cooker roast beef:
- Easy Roast Potatoes
- Roasted Tenderstem Broccoli
- Balsamic and Garlic Roasted Cauliflower
- Instant Pot Mashed Potatoes
- Easy Cauliflower Cheese
- Slow Cooker Red Cabbage
- The BEST Creamy Mashed Potatoes
- Mustard and Honey Roasted Parsnips
- Vegetable Mash
- Balsamic Roasted Brussel Sprouts
- Garlic and Parsley Roasted Carrots
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.
Leftover cooked duck will keep in the fridge 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.
Never let duck thaw at room temperature - always defrost in the fridge overnight and use within 2-3 days.
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!
• 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.
More roast recipes
Honey Roast Duck
- 1.3 kg whole duck
- 1 orange
- 2 tablespoon honey
- 2 sprig thyme - whole
- 2 sprig thyme - leaves only
- sea salt and black pepper
- Squeeze a little orange juice inside the duck and then place two orange halves and two sprigs of thyme into the bird's cavity. Season all over with sea salt and black pepper.1.3 kg whole duck, 1 orange, 2 sprig thyme, sea salt and black pepper
- Place the duck in a roasting tin and put in a preheated oven at 220°C/430°F/Gas 7. 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 the honey over the duck and sprinkle over the thyme leaves and put back in the oven.2 tablespoon honey, 2 sprig thyme
- 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.
- 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.