Honey Roasted Duck

Name: Honey Roasted Duck
Prep time: 15 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole duck (about 2 kg (4.5 lbs), giblets removed); 1/4 cup honey; 3 tablespoons soy sauce; 2 tablespoons olive oil; 2 cloves garlic (minced); 1 teaspoon freshly ground black pepper; 1 teaspoon salt (to taste)

150 min 4 servings Medium

All Recipes

Honey Roasted Duck

Succulent honey roasted duck with a crispy skin and juicy interior, perfect for a special dinner.

Prep

15 min

Cook

120 min

Total

150 min

Servings

Difficulty

Medium

Honey roasted duck is a luxurious dish that combines the rich flavour of duck with the sweet, caramelized notes of honey. This dish is a showstopper for any dinner party or special occasion, offering both visual appeal and a delightful taste experience. The key to a perfect honey roasted duck lies in balancing the flavours and achieving the right texture. The skin should be crispy and golden, while the meat remains succulent and tender. With a few simple techniques, you can transform a whole duck into a masterpiece of culinary art.

Instructions

Preheat the oven

Preheat your oven to 190°C (375°F).

Prepare the duck

Pat the duck dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.

Pro tip: Drying the duck helps achieve crispy skin.

Make the marinade

In a small bowl, mix together honey, soy sauce, olive oil, garlic, and black pepper.

Pro tip: Marinating the duck enhances its flavour.

Marinate the duck

Brush the marinade all over the duck, ensuring it is well coated. Let it sit for at least 30 minutes to absorb the flavours.

Pro tip: For deeper flavour, marinate for several hours or overnight in the fridge.

Season and roast

Season the duck with salt. Place it on a rack in a roasting pan and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.

Pro tip: Use a meat thermometer to ensure the duck is cooked safely.

Rest and serve

Remove the duck from the oven and let it rest for 15 minutes before carving. This will help the juices redistribute.

Pro tip: Resting the duck keeps it juicy and tender.

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Tips & Tricks

Ensure the duck is thoroughly dried for crispy skin.
Baste the duck regularly for a rich glaze.
Rest the duck before carving to retain juices.
Use a meat thermometer to ensure proper doneness.

Frequently Asked Questions

Canard recette

This recipe for honey roasted duck offers a deliciously sweet and savoury flavour.

Recette canard entier au four

Prepare a whole duck by marinating it in honey, soy sauce, and spices, then roast until crispy and cooked through.

Canard au four

Roast the duck in the oven at 190°C (375°F) until the internal temperature reaches 74°C (165°F).

How long to cook duck in the oven?

Cook the duck for 1.5 to 2 hours at 190°C (375°F).

What temperature should duck be cooked to?

Duck should be cooked to an internal temperature of 74°C (165°F).

How to keep duck skin crispy?

Ensure the duck is thoroughly dried before roasting and roast at a high temperature.

Serving Suggestions

Serve honey roasted duck with a side of roasted vegetables or a fresh salad to complement its rich flavours. A light red wine, such as Pinot Noir, pairs beautifully with this dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the texture and flavour.