A very simple recipe that is perfect for Sunday dinner or even for Christmas day, this recipe yields tender, delicious duck with a sweet, sticky orange and honey sauce. Serve with roasties and green beans for a delicious meal.
- 1 x 2kg whole duck
- 475ml water
- 350ml runny honey
- 110g butter
- 125ml orange juice
- Segments of 1/2 an orange
- 1 tsp. each salt, freshly chopped basil and minced ginger
Preheat oven to 180C. Mix the salt, basil and ginger and rub into the inside and outside of the duck. Stuff the duck with orange segments and lay in a deep roasting tin.
Pour the water into the bottom of the roasting tin. Put honey, butter and orange juice into a saucepan. Simmer until syrupy. Pour about a third over the duck and then cover with foil.
Put the duck into the oven and cook for 30 minutes, then turn the duck over so that the breast is facing down, turn the heat down to 150C and cook for 2 1/2 hours, basting every 45 minutes with the additional orange sauce and the water.
To serve, let the duck rest under foil for half an hour. Simmer the basting juices on the hob until thickened to serve. Add a little corn flour mixed with water to thicken if needed.