Roast Duckling with Honey

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A glaze of honey encourages the skin on duckling to roast a golden brown. This is an excellent way of roasting a bird which is to be served cold.


  • 1 oven-ready duckling, about2–2.25 kg. 4½–5 lb
  • 2 tablespoons clear honey
  • 1 tablespoon boiling water


    Remove the giblets from inside the duckling. Rub the skin all over with salt and prick the surface with the prongs of a fork. Place the duckling in a roasting tin and add 2 tablespoons cold water – no fat. Place the tin in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and roast allowing 25 minutes per 0.5 kg (1 lb).

    After 1 hour of roasting time, pour away the duckling fat from the roasting tin. Blend the honey and boiling water and brush over the surface of the duckling. Return to the oven and complete the roasting time. Brush the duckling once or twice again with the honey mixture until the skin is glazed and golden brown. Leave until cold. Before serving carve into joints.