Honey-roasted duck with creamed cauliflower

Honey-roasted duck with creamed cauliflower

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(4 ratings)


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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Moderately easy


Serves 4

If you're making Christmas lunch or dinner for a small group of people, Curtis Stone's duck is just right – it's full of flavour and so much easier to cook than a big bird

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1.6kg ducks
  • 2 sprigs thyme
  • 2 bay leaves
  • 4 tbsp honey
  • 2 bunches watercress

For the creamed cauliflower

  • 1 head cauliflower, broken into small florets
  • 2 shallots, finely sliced
  • knob of butter
  • 4 tbsp double cream

For the garlic crisps

  • 6 garlic cloves
  • 300ml milk
  • vegetable oil, for frying

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  1. Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
  2. Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium – cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
  3. Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
  4. For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
  5. Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
  6. To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.

Recipe from Good Food magazine, December 2005

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KochinVeronica's picture
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Reallyyy goood! Especially wth cranberry and red cabbage.

mother_ship's picture
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My duck wasn't close to cooked with these cooking times, and the skin was flabby and pale, I had to finish it with an extended blast at a higher temp.

shellbell751's picture
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I made this last christmas as an alternative to the usual turkey and it was really really delicious! However, I wasn't too keen on the creamed cauliflower, it tasted a bit like baby food!



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