Best Ever Slow-Roast Duck
- 2kg whole duck
- 3 tbsp ground cumin
- 150ml clear honey
- Steamed kale, to serve
- Heat the oven to 90, and cut any excess fat from the duck’s neck. Season generously inside and out with salt, then rub with the cumin and place in a roasting tin. Add a splash or two of water to the tin, cover with foil and roast for 7 hours. Increase the heat to 120C and roast (again, covered in foil) for 6 hours more - don’t prick or baste the duck, however tempted you might be!
- An hour before the end of the roasting time, remove the foil and brush the duck all over with the honey. Roast for another hour until the skin is golden and crispy, then remove from the oven, leave to rest for 10 mins, and carve to serve with steamed kale or cabbage. Heaven!
13 hrs
2 serving