Roast Duck with Citrus, Juniper & Honey Glaze
Ingredients
- Whole Duck
- Sea Salt
- Black Pepper
- Orange Zest
- Lemon Zest
- Garlic Cloves
- Fresh Thyme
- Juniper Berries
- Honey
- Apple Cider Vinegar
- Fresh Orange Juice
Instructions
- Heat the oven to 180°C (fan). Pat the duck dry and prick the skin all over with a sharp knife.
- Rub the duck with salt, pepper, orange zest and lemon zest. Stuff the cavity with garlic and thyme.
- Place breast-side up on a rack set over a roasting tin to allow the fat to drip away.
- Roast for 40 minutes.
- Meanwhile crush the juniper in a mortar and mix with honey, vinegar and orange juice.
- Brush the glaze over the duck and roast for another 25–30 minutes, basting once more halfway through.
- Rest for 10 minutes before carving.
Notes
A festive duck that feels indulgent but isn’t heavy. The citrus and vinegar cut through the richness, the juniper adds a subtle northern note, and the honey glaze gives a crisp, glossy finish. Lovely with roast carrots or a winter slaw.