Roast duck with honey, orange, lemon and port Roast duck is my family’s Christmas favourite. Serves 4-6 Ingredients 1 x 2kg duck 1 orange, cut into 2cm pieces 1 lemon, cut into 2cm pieces 3 sprigs of fresh thyme Oil Honey, to glaze Savoy cabbage and chestnuts, to serve […]
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Roast duck is my family’s Christmas favourite.
Serves 4-6
Ingredients
1 x 2kg duck
1 orange, cut into 2cm pieces
1 lemon, cut into 2cm pieces
3 sprigs of fresh thyme
Oil
Honey, to glaze
Savoy cabbage and chestnuts, to serve
For the sauce
Giblets from the duck
1 leek, roughly chopped
2 carrots, halved
1 onion, quartered
2 sticks of celery, chopped
Handful of parsley
Oil, for drizzling
2 shallots, finely chopped
50g butter
75ml port
25g honey
Method
1. Start with the stock for the sauce. Preheat the oven to 160C (180C non-fan). Place the duck giblets in a roasting tray with the chopped leek, carrot, onion, celery and parsley stalks. Drizzle with oil and cook for 30 minutes. Remove and place the
