Typically referring to a whole duck that is seasoned, roasted and served traditionally in British cuisine – the roast duck is a classic dish that is typically reserved for special occasions. Enjoyed alongside crisp and fluffy roast potatoes cooked in the rendered duck fat, this English preparation is also perfect to feed a crowd.

Ingredients [For Duck]

1 whole duck

Salt and pepper, to taste

1 orange, quartered

1 onion, quartered

4 cloves garlic, smashed

2 sprigs of fresh thyme

2 sprigs of fresh rosemary

2 tablespoons olive oil

Ingredients [For Glaze]

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

Ingredients [For Potatoes]

4 large potatoes, peeled and cut into chunks

3-4 tablespoons duck fat

Salt and pepper, to taste

Fresh parsley, chopped

Method

Preheat your oven to 190°C while patting the duck dry using paper towels.

Trim any excess fat from the duck cavity and season generously on the inside out with salt-pepper.

Stuff the cavity with quartered orange, onion, garlic cloves, thyme and rosemary sprigs.

Tie the legs together with kitchen twine and tuck the wing tips under the body.

Place the duck on a rack in a roasting pan, breast side up and roast for about 2 to 2 ½ hours, or until the skin is golden-brown and crispy.

Once the internal temperature on the thickest part of the thigh registers 74°C, make the glaze to baste the bird.

Combine all the ingredients in a saucepan and stir over medium heat until the mixture is smooth and slightly thickened, for about 5-7 minutes.

Apply the glaze over the duck every 10 minutes while it continues to sit in the hot oven before removing the bird and allowing it to rest for 15-20 minutes.

Increase the oven temperature to 220°C while you boil your potatoes for 5 minutes and drain them.

In a large roasting pan or baking sheet, heat the duck fat over medium-high heat until melted and hot.

Add the parboiled potatoes to the hot duck fat, season with salt and pepper and toss well before roasting for 30-40 minutes.

Sprinkle chopped parsley over the potatoes once golden and crisp, and serve warm with the carved duck meat.

Tips to nail the perfect English Duck Roast

• Use high-quality ingredients, especially when it comes to the duck itself and opt for U.S. Poultry’s duck rich in Omega-3 and iron.

• Use a meat thermometer to monitor the internal temperature of the duck to ensure that the meat is cooked through while remaining tender.

• Baste the duck periodically with its own juices or a glaze to keep it moist and add flavour.

• Make sure you rest the roasted bird to allow the juices moisten the meat on the inside.

• Use a carving knife to portion the meat once ready, so that its crisp skin can remain intact.