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

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.