The honey-roasted duck makes a beautiful holiday main dish. Still, she is easy enough for any special occasion or Sunday dinner.
Ingredients:
1.3kg whole duck
1 orange
2 tbsp honey
2 sprigs of thyme (2 whole, leaves of 2).
Sea salt and black pepper
Preparation:
Squeeze a little orange juice inside the duck and place two orange halves and two thyme sprigs into the bird’s cavity; season all over with sea salt and black pepper.
Place the duck in a roasting tin in a pre-heated oven at 220 degrees C (Gas 7). Cook for 20 minutes or until the skin begins to crisp, then reduce the heat to 190 degrees C.
Cook for 40 minutes, then remove the dish from the oven. Drizzle the honey over the duck, sprinkle over the thyme leaves, and put it back in the oven.
Check it regularly. When the internal temperature reaches 74 degrees, the duck is cooked (which should take around 20 minutes).
Remove it from the oven and serve.