Honey & Orange Glazed Roast Duck


A real treat meal for two. Ducks don’t have a lot of meat on them so my 2.2kg duck was genuinely just enough for the two of us!

Pat the duck skin dry with kitchen towel, prick the skin several times and season with salt. In the cavity goes a quartered orange, half an onion and a couple of bay leaves.

Preheat your oven to 200 degrees. Put the duck on a rack in a roasting tin. It needs to be on a rack to enure the skin becomes really crispy. Roast for an hour.

Melt a couple of tablespoons of honey with the same of butter and the juice of an orange. Continue roasting the duck for a further 30 minutes basting it with the honey concoction every 5 minutes. 

Remove from the oven and allow to rest for 15 minutes before carving, shredding or just demolishing as you see fit.  The lovely orange flavour means you don’t need a sauce.  We had ours with steamed vegetables but you could fill pancakes and add hoisting sauce, or leave to cool for a brilliant Asian style salad. Anything goes! 

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