Honey Spiced Duck

From: Brian H

On Sep 12, 2007

I cooked this for just one person (me). it was easy to prepare and cook,I used the BBQ. I have kept the juices for the next time I make this for the family when I will try it with chicken. I served it with potatoes and runner beans as that was what I had. Overall a good dish, with good flavour.

From: Spectatrix

On Jul 17, 2005

I tried making this with chicken thighs rather than duck due to similarities in meat flavor and limitations on my budget, but it didn't turn out as good as I expected. I imagine that the skin of the duck must add an exta "oomph" of flavor that was lacking in my version... I will try this again when I can make it with duck.

From: Olly

On Sep 20, 2002

I agree this was delicious. I roasted a whole duck (6lbs for 2.5hours at 190C) and it came out beautifully. The skin was especially tasty and juices made a good sauce to accompany it. A good reccommendation would be adding a little bit of water into the tray below the roasting rack so that the duck steams as well as roasts - very succulent.

From: Zara

On Aug 15, 2002

This is absolutely gorgeous. Sooooo tasty. I used white wine vinegar instead of sherry wine vinegar - still tasted great. Better when marinaded over night, but about 5 hours will do. The duck fat/skin mostly drips off, but is used to make a light sauce - fantastic but I'm sure very fattening! Make this regularly and serve with new potatoes and french beans and a good bottle of Red Bordeaux.