Honey and orange roast duck

The honey used in the basting mixture gives the duck a dark, lacquered glaze similar to a Peking duck.  As honey has a tendency to burn, the dish is cooked at a combatively low temperature.

Serve with a simple green salad, roast potatoes, orange segments and / or watercress.

Preparation Time: 10 Mins

Cooking Time: 2¼ Hrs

Total Time: 2½ Hrs

Ingredients

For 6 servings…

1                    Duck        

1 tsp               Salt          

For the basting mixture

3 tbs               Honey  - runny        

½ tsp              Allspice  - ground     

1                    Orange  - grated rind of          

1 tbs               Orange juice           

Method

Heat an oven to 170°C.

Prick the skin of the duck all over and wipe the duck dry with kitchen towel.  Rub the skin with the salt and then place the duck on a rack in a roasting tin.

Roast the bird for 1 hour and then drain off the fat collected in the roasting tray.

Whisk together 2 tablespoons of the honey, the allspice, orange juice and zest, and spread over the duck.  Roast for a further hour, basting every 15 minutes.

Spoon over the remaining honey and roast for a final 15 minutes.  Remove the duck from the oven and let it rest for 5—10 minutes before serving.

Wine recommendations

A Burgundy.

Conventional

     Hautes Côtes de Nuits

Interesting

     Mercurey

     Moulin-à-Vent

Special

     Beaune 1er cru

     Volnay 1er cru