Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.

2. Weigh the bird(s) then prick the duck or mallards all over with a fork and season inside and out with salt and pepper.

3. 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.

4. Meanwhile, place the juice and zest of 1 of the limes in a small mixing bowl together with the honey and mix well and slice the remaining lime into thin slices. Set aside.

5. 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.

6. 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 warm glaze over the top. Serve hot.

A nice alternative at Christmas

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