Roast citrus and cinnamon duck
Cooking time:plus resting
Total time:plus resting
Skill level: Bit of effort
Costs: Splashing out
- 1 orange
- 1 lemon
- 2-3tsp ground cinnamon
- 2.4kg oven-ready duck, take out giblets, remove excess fat, and untruss it at room temperature
- 3tbsp runny honey
Resting the meat is what makes the bird moist and juicy, so make sure you allow time for this before you carve
- Set the oven to 200°C/400°F/Gas Mark 6. Put a roasting tin in to heat up.
- Grate the zest from the orange and lemon into a bowl. Add the cinnamon, 1tsp salt and lots of freshly ground black pepper. Lightly score the skin of the duck in a criss-cross pattern. Rub the zesty spice mixture all over the skin. Cut the orange and lemon into chunks and put inside the cavity.
- Put the duck on a rack in a preheated roasting tin. Add the giblets. Roast the duck for 15-20 mins, then turn the oven temperature down to 180°C/350°F/Gas Mark 4 and roast for another 45 mins. Spoon the honey over. Cook for a total of 2 hours (or 20 mins per 500g/1lb), basting every so often, in the final 20 mins. Check the bird is cooked through by inserting a skewer into the thickest part of the leg and if the juices are clear, it’s done.
- Transfer the duck to a warm platter, tipping juices into the roasting tin as you move it. Cover the duck loosely with foil and leave to rest 20-30 mins. Pour all the juices into a bowl. Let it settle and then spoon off the fat. Use the juices to make gravy, adding chicken stock, water used to cook the vegetables and thickening with granules. Pour the gravy into a jug. Serve the duck with carrots, potatoes, spring greens and sprouting broccoli.
Nutritional information per portion
- Calories 419(kcal)
- Fat 26.0g
- Saturates 8.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.