Honey Roasted Duck   

Name: Honey Roasted Duck
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 4 serving(s)
Ingredients: 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)

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Preparation 15 min
Cooking 3 h 15 min
Servings 4

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 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.

Note from Ricardo

Use a sweet wines, they have high sugar content, such as a Jurancon and the Pacherenc du Vic-Bihl.

Personal Note

RICARDO Red Enamelled Cast-Iron Dutch Oven

99.99 $

This RICARDO round cast-iron Dutch oven is great for making braised dishes or osso buco.

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