Harome Honey-Roast Dock ‘On the Rôtisserie’ with Cinnamon and Spices

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      1 hr 50

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

ON OUR ‘CHEF’S TABLE’, WE HAVE A SMALLER KITCHEN TO ENTERTAIN A GROUP OF GUESTS WITH MORE OF A ONE-ON-ONE RELATIONSHIP. PART OF THE ‘THEATRE’ IS OUF ALL-SINGING, ALL-DANCING, BRASS AND DARK RED RÔTISSERIE, WHICH COOKS WHILST GENTLY BASTING. THE FLAMES LICK THE SIDES OF THE BIRD GIVING A LOVELY, CRISP SKIN, AS IT SLOWLY ROTATES, AND THE SPICES GIVE OFF A COMFORTING, ALMOST FESTIVE, AROMA.

Ingredients

  • 2 whole, oven-ready ducks
  • 1 orange
  • seasonal fruits, such as figs
  • 2 cinnamon sticks
  • 200 ml clear, runny honey
  • 10 g cinnamon, ground
  • 5 gfive spice or allspice, ground
  • seasoning

    Method

    Preheat a rotisserie or oven to 160°C/gas mark 3.

    Prick the skin of the duck with a fork. Cut the orange in half and place both of these and the cinnamon sticks inside the cavity. Season.

    Then warm the honey in a small pan until very runny, then mix in the ground cinnamon and five spice. Using a pastry brush, coat the duck skin all over. Place the ducks on the roisserie spit or, if cooking in a normal oven, place in a roasting tray. Roast the birds for approximately 1½ hours to give a golden brown, crispy skin.