Honey Roast Duck

4.66 from 44 votes

If you are looking for something a little bit different to serve on Christmas day, 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.

Prep Time5 mins

Cook Time1 hr 20 mins

Resting time10 mins

Total Time1 hr 35 mins

Course: Main Course

Cuisine: British, French

Allergen: Meat

Diet: Low Carb

Servings: people

Calories: 493kcal

Author: Dannii

Ingredients

1.3 kg whole duck
1 orange
2 tablespoon honey
2 sprig thyme whole
2 sprig thyme leaves only
sea salt and black pepper

UK Metric Measures - US Customary Measures

Instructions

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.

Video

Notes

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.

Nutrition