Irresistibly Juicy Honey Roast Duck with Crispy Perfection
Experience the delightful flavors of Honey Roast Duck, featuring crispy skin and a sweet glaze. Perfect for any occasion.
Equipment
- Oven
- Meat Thermometer
- Butcher’s Twine
- Baking dish
Ingredients
For the Duck
- 1 whole Duck (Pekin variety, 5-6 pounds) The star of the dish
For the Glaze
- 0.5 cup Honey A natural sweetener that creates a glossy finish
For Flavor Depth
- 4 cloves Garlic Cloves Enhances aroma and flavor
- 1 whole Quartered Orange Adds fresh citrus note
- 2 sprigs Fresh Rosemary Elevates the dish
For the Spice Mixture
- 1 tablespoon Paprika Adds warmth and color
- 2 teaspoons Salt Essential for flavor
- 1 teaspoon Pepper Adds heat
- 1 teaspoon Garlic Powder Intensifies garlic flavor
- 2 teaspoons Dried Rosemary Alternative to fresh
Instructions
Preparation
- Remove the duck from refrigeration 30 minutes prior to cooking.
- Preheat your oven to 425°F (218°C).
- Gently rinse the duck under cold water and pat it dry with paper towels.
- Score the skin in a diamond pattern without cutting into the meat.
- Prick the skin where the legs meet the body.
- Stuff the cavity with garlic, quartered orange, and rosemary.
- Rub the spice mixture over the duck to coat evenly.
- Tie the legs together with butcher's twine.
Roasting
- Place the duck in the oven at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F (177°C) and roast for an additional 75 minutes.
- Baste the duck with honey after 1 hour, then again 15 minutes before finishing.
- Check that the internal temperature reaches 165°F (74°C).
- Let the duck rest for 15 minutes before carving.
Notes
Draining rendered fat regularly helps maintain a crispy base. Use a meat thermometer for perfect cooking.