Christmas Roast Duck with Rosemary and Honey

Charmaine Lu -
  • 1 whole duck
  • 1 kg potatoes, peeled and cut into thirds
  • 4 tbsp duck fat
  • 2 garlic bulbs
  • 4 rosemary sprigs
  • 400ml chicken stock
  • 250ml red wine
  • 3 tbsp honey
  • 50g butter
  • Roast vegetables, to serve
  • Preheat the oven to 200C. Season the duck and place in a baking tray and roast for 45 mins. Add the potatoes to the tray and baste well with the duck fat, seasoning generously. Add the rosemary, garlic, and onion to the pan. Turn and baste the potatoes every half an hour until golden, crisp and cooked.
  • When the duck is ready (as per cooking instructions by weight), remove from the oven and keep warm. Drain the excess fat and save for a future date, leaving the pan juices, rosemary, garlic and onion in the pan. Pour in the wine and bring to the boil, deglazing the pan as you go. Strain the liquid into a saucepan and add the chicken stock. Reduce by half to thicken, then stir in the butter and honey and more seasoning to taste. Carve the duck and drizzle with the gravy, and serve alongside the roast potatoes, vegetables and all your favourite sides.
1 hr 30 mins
4 serving