Roast Honeyed Duck HT
Game Main Course
Dairy Gluten Wheat Free
1 Large Duck (about 1.8k/4lb) or 2 Mallard (about 900g/2lb each)
Salt and Black Pepper
6 tbsp Runny Honey
Preheat the oven to 200C, 400F, Gas Mark 6.
Weigh the bird(s) then prick the duck or mallards all over with a fork and season inside and out with
salt and pepper.
Place the bird(s) in a roasting tin breast side up, preferably on a rack to keep
them off the bottom of the tin. Immediately turn the oven down to 180C, 350F,
Gas Mark 4 and roast for 20-25 minutes per 450g/1 lb. If using 2 smaller
bird(s) only take the weight of the largest bird into consideration i.e. if the
largest weighs 900g/2lb cook both (at the same time) for approximately 50-60
minutes. Baste several times during the cooking period.
Meanwhile, place the juice and zest of 1 of the limes in a small mixing bowl together
with the honey and mix well and
the remaining lime into thin slices. Set aside.
After the appropriate cooking time, remove the duck from the oven and turn the
oven back up to 200C, 400F, Gas Mark 6. Arrange the lime slices on top of the
duck and spoon over most of the lime/honey glaze. Return the duck to the oven
for a further 15-20 minutes.
To serve - gently heat the remaining glaze in a small saucepan or in the
microwave for a few seconds then transfer the duck to a carving platter and pour the
over the top. Serve hot.
nice alternative at Christmas
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