HONEY ROAST DUCK (a Captain Cooks post)
Serves: 4 servings
  • 1 onion, peeled and halved
  • 1 small orange, halved, peel pierced several times with a skewer
  • 4 cloves garlic, halved
  • 1 tbsp dried rosemary
  • 1 whole duck, about 5 lbs
  • ¼ cup honey
  • 1 tbsp dried thyme
  • 1 cup sweet wine
  • Salt and pepper
  • 4 potatoes, quartered
  • 4 large carrots cut in four/five pieces each
  • 1 cup sweet wine
  • Kitchen string for trussing
  • 2 tbsp flour for cooking bag
  • Special tools: Cooking option 1:cooking bag. Cooking option 2:aluminum foil
  1. Stuff the duck cavity with the onion, orange, garlic and rosemary.
  2. Truss with kitchen string to securely keep legs and wings close to the duck body
  3. Baste the duck with honey then spinrkle the thyme and generously season with salt and pepper
  4. For option 1: following the direction for the cooking bag, add flour and shake the bag to distribute
  5. Place bird and the veggies in the bag.
  6. Pour in the wine and seal.
  7. Roast at 350 pre-heated oven for about 1-1/2 - 2 hours
  8. Cut a small hole in the corner of the bag to drain the liquids.
  9. For option 2: roast tented with foil in a 325 ° oven for 30 minutes, then remove the foil and continue to cook for another 2 -3/4 hours, basting frequently.
  10. Let the bird rest for 5 minutes then slice and serve drizzled with the pan juices.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/poultry/honey-roast-duck-a-captain-cooks-post/