For the best results, choose a home-raised duck, but a well-fed farm duck will also work. This recipe is perfect for those who love a sweet, caramelized crust. The honey creates a beautifully golden and firm skin. Instead of my usual favorite, rosemary, I used juniper berries, which help cut through the richness and give the duck a gamey aroma.
- duck 1.5-1.8 kg
- 1 orange
- 7 small potatoes
- 3 tbsp. honey
- 1 tsp. juniper berries
- 1 tsp. salt
- olive oil
We wash the duck, wipe a little.
Wash the duck thoroughly and pat it dry.
Prepare a marinade by mixing honey, crushed juniper berries, salt, and olive oil. For extra flavor, grate a bit of orange zest into the mixture. Stir until smooth. Use two-thirds of this mixture to coat the duck inside and out.
Peel the orange, remove the segments from the membranes, and place the flesh inside the duck.
Wash the potatoes and cut them in half or leave them whole if small. Place a few pieces inside the duck cavity (along with apples if desired) and arrange the rest around or underneath the duck.
Preheat the oven to 250°C. Roast the duck for 40–50 minutes. After about 30 minutes, check on the duck occasionally and baste it with the remaining honey marinade. Once the duck is golden and slightly crisp (after 40–50 minutes), cover it loosely with foil, reduce the heat to just above the minimum, and let it cook for another hour.
Remove the golden duck from the oven immediately after cooking. The exposure to cooler air will make the crust delightfully crispy.
We wash the duck, wipe a little.
Wash the duck thoroughly and pat it dry.
Prepare a marinade by mixing honey, crushed juniper berries, salt, and olive oil. For extra flavor, grate a bit of orange zest into the mixture. Stir until smooth. Use two-thirds of this mixture to coat the duck inside and out.
Peel the orange, remove the segments from the membranes, and place the flesh inside the duck.
Wash the potatoes and cut them in half or leave them whole if small. Place a few pieces inside the duck cavity (along with apples if desired) and arrange the rest around or underneath the duck.
Preheat the oven to 250°C. Roast the duck for 40–50 minutes. After about 30 minutes, check on the duck occasionally and baste it with the remaining honey marinade. Once the duck is golden and slightly crisp (after 40–50 minutes), cover it loosely with foil, reduce the heat to just above the minimum, and let it cook for another hour.
Remove the golden duck from the oven immediately after cooking. The exposure to cooler air will make the crust delightfully crispy.
