Preheat the oven to 220°C/450°F/Gas Mark 7.Dry the duck thoroughly before cooking with kitchen roll. Salt the skin of the duck heavily and place in a roasting tin, then roast for 20 minutes.
After 20 minutes, turn the heat down to 180°C/350°F/Gas Mark 4 and roast for a further 50 minutes.
30 minutes before the end of cooking, mix together the oil and honey and baste the bird thoroughly using the rosemary stick every 10 minutes or so. When the duck is cooked, the juices run clear when a skewer is inserted and the skin is crisp and golden, remove from the oven and leave to rest.
Cook the tagliatelle in boiling salted water according to packet instructions and drain. Toss with butter and the finely chopped rosemary and serve with the honey-glazed duck.
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