Recipe is based on
Recipe: 'duck'
Based On: Easter Roasted Duck with Apricot Glaze
Season: Spring
Theme: Easter
Cooking skill: Beginner Ingredients: almonds, honey
Ingredients
- 1 whole duck (about 2 kg)
- 100 g honey
- 50 g almonds (sliced or chopped)
- 1 orange (juice and zest)
- 1 lemon (juice)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh thyme (for garnish)
Instructions
- Preheat the oven to 180°C (350°F).
- Pat the duck dry with paper towels and season the cavity and skin with salt and pepper.
- In a small saucepan, combine honey, orange juice, lemon juice, and half of the almonds. Heat gently until the honey melts and the mixture is well combined.
- Rub the honey mixture all over the duck, ensuring even coverage.
- Place the duck on a roasting rack in a baking tray.
- Roast the duck in the preheated oven for approximately 1.5 to 2 hours, basting every 30 minutes with the juices that collect at the bottom of the tray.
- In the last 15 minutes, sprinkle the remaining almonds on top of the duck to give it a crunchy texture.
- Once the duck is golden brown and cooked through (juices should run clear), remove it from the oven and let it rest for 10 minutes.
- Serve the roasted duck garnished with fresh thyme and accompanied by seasonal vegetables.