Roast duck with honey recipe

  • Serves 4
  • 5min to prepare, 70min to cook
  • 3813 calories / serving
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duck with honey (h)

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.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 duck, weighing 2.5-3kg
  • 100ml olive oil
  • 200g honey, such as heather
  • Salt, to season
  • pepper, to season
  • 1 stick rosemary
  • 320g fresh tagliatelle
  • Unsalted butter
  • 2 sprigs rosemary leaves, finely chopped
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  • Energy 5760kj 3813kcal 191%
  • Fat 347g 496%
  • Saturates 91g 455%
  • Sugars 39g 43%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 83g Protein 94g Fibre 0.1g


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