Honey Roasted Duck
Honey Roasted Duck
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  • 1 onion, peeled and halved
  • 1 small orange, halved
  • 1 head garlic, halved horizontally
  • 3 sprigs fresh rosemary
  • 1 whole duck, about 5 lbs (2.3 kg)
  • 1/4 cup (60 ml) honey
  • The leaves of 3 sprigs fresh thyme
  • 1 cup (250 ml) sweet wine (see note)
  • Preparation
  • With the rack in the lowest position, preheat the oven to 170 °C (325 °F).
  • On a work surface, place the onion, orange, garlic, and rosemary in the duck cavity. Place it breast side up in a large skillet or Dutch oven. Brush with the honey and sprinkle with the thyme leaves. Season with salt and pepper. Cover with a sheet of aluminum foil and bake for about 30 minutes. Remove the foil and continue baking for about 2 hours and 45 minutes, basting frequently with the pan juices.
  • Remove the duck from the pan, taking care to drain the cooking juices accumulated in its cavity into the pan. Set aside on a warm plate.
  • Skim the cooking juices and stir in the sweet wine. Bring to a boil and simmer for about 2 minutes. Adjust the seasoning. Strain through a sieve. Serve the duck with the pan juices.
  • Description
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