Technically this recipe doesn’t fit my simple boat recipe criteria. Yes, it was simple but it does require an oven of which I have none onboard. But….when my man says he wants to cook a duck and the results are so freakin’ delicious I felt I needed to share it with you all. There is a possibility that it could be cooked in a similar fashion tented with foil on a barbecue but we haven’t tried that yet so conventional oven it is.
The ingredients are all simple and easily accessible. The honey we used was generously supplied by my brother-in-law (Francois’ brother) who is in the early stages of setting up his apiary and lavender farm so this nectar of the gods is pure, unfiltered, unpasturized and pretty darned amazing all on its own.
The chopped veggies were a good addition as they cooked in all those wonderful duck juices. I think adding other root vegetables like turnip or parsnips would be a great idea for another time.
Using the cooking bag method the duck doesn’t get that rich roasted skin result but coating the skin with honey and generously sprinkling with spices gave it an oven-roasted look.
There she is all trussed and ready for the oven.
And in case you aren’t familiar with this method, this is what we used…usually readily available at most supermarkets.
So there you have it. Francois’ spectacular results…and by the way, the aromas in the kitchen drove me crazy. It was all I could do to keep from diving in before I was properly served
See what I mean? So juicy and dripping with tasty pan juices.
- 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
- Stuff the duck cavity with the onion, orange, garlic and rosemary.
- Truss with kitchen string to securely keep legs and wings close to the duck body
- Baste the duck with honey then spinrkle the thyme and generously season with salt and pepper
- For option 1: following the direction for the cooking bag, add flour and shake the bag to distribute
- Place bird and the veggies in the bag.
- Pour in the wine and seal.
- Roast at 350 pre-heated oven for about 1-1/2 - 2 hours
- Cut a small hole in the corner of the bag to drain the liquids.
- 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.
- Let the bird rest for 5 minutes then slice and serve drizzled with the pan juices.
Thanks to Ricardo for the inspiration