Honey Roast Duck
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr 20 mins
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Resting time
10 mins
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Total Time
1 hr 35 mins
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Servings
6 people
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Calories
493 kcal
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Course
Main Course
Honey Roast Duck
Description
This recipe prepares a whole duck with seasoning of salt, black pepper, and orange juice, with halves of orange and sprigs of thyme placed inside the cavity. The bird is roasted at a hot temperature to encourage crisp, golden skin, then the temperature is lowered to cook through evenly. After about an hour, honey is drizzled over the duck and more thyme leaves sprinkled to create a sticky glaze that enhances both flavor and appearance.
The duck’s skin becomes crispy and shiny while the meat remains juicy and tender from the slow roasting and resting phase. The orange and thyme impart citrus and herbal notes that complement the rich duck fat. The technique balances texture contrast between crisp skin and soft interior.
This dish suits occasions requiring a centerpiece roast. The recipe suggests optional additions like garlic for extra flavor and offers tips to save pan juices for gravy. Resting ensures moisture retention. Leftover carcasses can be used to make stock. Substituting chicken with this method is possible, as is swapping thyme for rosemary.
Ingredients
- 1.3 kg duck whole
- 1 orange
- 2 tablespoon honey
- 2 prig thyme whole
- 2 prig thyme leaves only
- sea salt
- 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.
Notes
- This recipe can also be applied to chicken as a substitute for duck.
- Replacing thyme with rosemary is a suitable alternative if desired.
- Adding a few garlic cloves into the cavity will impart additional flavor.
- Save the pan juices after roasting to make a flavorful gravy.
- Rest the duck for 10 minutes uncovered before carving to keep the meat juicy.
- Use the leftover duck carcass to make stock following stock recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 493kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 53g | 106% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Sodium | 1mg | 0% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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