Katie Stewart

Roast Duckling with Honey

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

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.

Ingredients

  • 1 oven-ready duckling, about2–2.25 kg. 4½–5 lb
  • 2 tablespoons

Method

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