Honey Roast Duck
If you are looking for something a little bit different to serve on Christmas day, then why not try this Honey Roast Duck. Crispy roasted duck with a little sweetness from the honey and orange and a hint of thyme.
(2 whole, leaves of 2)
Sea salt and black pepper
Squeeze a little orange juice inside the duck and then place two orange halves and two sprigs of thyme into the bird's cavity. Season all over with sea salt and black pepper.
Place the duck in a roasting tin and put in a preheated oven at 220°C/Gas 7. Cook for 20 minutes or until the skin begins to crisp, then reduce the heat to 190°C/Gas 5.
Cook for a further 40 minutes then remove from the oven. Drizzle the honey over the duck and sprinkle over the thyme leaves and put back in the oven.
Baste regularly and check the temperature with a Thermapen. When the internal temperature reaches 74° the duck is cooked (this should take around a further 20 minutes)
Once cooked, remove from the oven and let it rest, uncovered, for 10 minutes before serving.
If duck isn't your thing, then you could use this same recipe for chicken instead.
Swap the thyme for rosemary if you have some that needs using.
A couple of cloves of garlic stuffed in to the cavity would add some nice extra flavour.
Don't waste the juices in the tin after it has finished roasting - use them to make gravy.
Hungry Healthy Happy Honey Roast Duck