Slow-honey-roast Duck

Domestic ducks were once a very much more familiar sight in Britain than they are today, scratching around in the farmyard alongside the chickens. Many larger houses or villages would have a pond on which ducks could swim, offering another source of fresh meat.

For this recipe I have adopted the slow-roasting cooking method often used in the old days. The duck is basted every so often with honey to give the skin a crisp, golden texture and colour. The duck is so tender, with such a