Honey-mustard glazed duck

Honey-mustard glazed duck

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Cooking time

Prep: 10 mins Cook: 2 hrs, 20 mins

Skill level

Easy

Servings

Serves 2

Duck is a great choice for a special festive meal for two

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
1035
protein
42g
carbs
42g
fat
79g
saturates
21g
fibre
1g
sugar
41g
salt
2.87g

Ingredients

  • 1 small duck, about 1½ kg/3lb 5oz
  • 1 tsp sunflower oil
  • 2 tsp five spice powder
  • 200g clear honey
  • 2 tbsp dark soy sauce
  • 2 tsp dry sherry
  • 2 tsp Dijon mustard

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Method

  1. About an hour before cooking, take the duck out of the fridge to come to room temperature. Heat oven to 140C/ 120C fan/gas 1. Pull out and discard any large lumps of fat from inside the duck, then rub it all over with some salt, the oil and five-spice powder. Sit the duck in a roasting tin, then roast for 2 hrs.
  2. For the glaze, mix the honey, soy, Sherry and mustard in a bowl. When the duck has had its time, remove it from the oven, pour off any fat from the tin and baste generously with the glaze. Turn the oven up to 190C/170C fan/gas 5 and roast the duck for a further 20 mins until sticky and bronzed. Remove the duck to a clean dish to catch any juices and allow it to rest for at least 20 mins before serving.
  3. To make a simple gravy, pour the juices from the roasting tin into a jug or bowl and leave to settle. Use a ladle to remove the fat from the juices, then tip the juices back into the saucepan and reheat to serve.

Recipe from Good Food magazine, December 2010

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Comments

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hsmith36's picture

Made this yesterday for valentines day, it tasted amazing!!!! Would definately reccommend!! :)

rachelturusem's picture
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Loved it! I cooked this for Xmas 2010 and will probably cook it again this year. It was perfect for the two of us, with the five spice adding lots of flavour. Have to make sure you get a good quality bird though.

kimkap's picture

Well we tried it, kinda liked it but won't be doing it again. My husbands comment was "it was nice but disappointing". The duck was tender and not fatty at all which was a nice surprise as duck is renound for being a fatty bird.

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