Preheat your oven to 220°C/200°C(fan)/430°F/Gas 7.
Squeeze a little juice from 1 Orange inside 1.3 kg Whole duck and then place two halves of 1 Orange and 2 sprig Thyme into the bird's cavity. Season all over with Sea salt and black pepper.
Place the duck in a roasting tin and put into the oven. Cook for 20 minutes or until the skin begins to crisp, then reduce the heat to 190°C/370°F/Gas 5.
Cook for a further 40 minutes then remove from the oven. Drizzle 2 tablespoon Honey over the duck and sprinkle over the leaves of 2 sprig Thyme and put back in the oven.
Baste regularly and check the temperature. 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.
Notes
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.
When the duck has finished cooking, it is important to let it rest before carving it, because all the juices will soak into the meat, making it more juicy.
Don't throw away the carcass, as you can make stock from it. Follow our recipe for Chicken Stock.