Roast Duck with Honey & Rosemary
A Gressingham favourite, we show you how to cook a duck with a fantastic honey and rosemary jus, served with duck fat roast potatoes.
- 1 whole Gressingham Duck®
- 4 tbsp Gressingham Duck® fat (keep the fat from the duck after cooking in your fridge for next time)
- 1 kg roasting potatoes, peeled and cut ready for roasting
- 2 garlic bulbs
- 4 sprigs fresh rosemary
- 1 onion, roughly chopped
- 400 ml chicken stock/water
- 250 ml white wine
- 3 tbsp honey
- 50g butter
- Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Prepare the duck as per roasting instructions on-pack or follow the 'how to roast a duck' guide on our website. Place the duck on a trivet in a baking tray big enough to allow you to fit the potatoes around the duck and add the Gressingham Duck® fat. Peel and cut the potatoes.
- Place the duck into the oven. After 45 minutes, place the potatoes in the tray, baste with the duck fat and add the rosemary, onion and garlic. Season with a generous amount of salt and place back in the oven. Every half an hour, turn and baste the potatoes with the duck fat.
- When the duck is ready – as per cooking instructions on-pack – remove from the oven and keep warm. Remove the potatoes, baste with more duck fat and place back in the oven for a further 25-30 minutes (while the duck is resting). Carefully pour off any remaining fat from the liquid in the baking tray into a heat-proof bowl and save for another time. You should be left with just the juices, garlic, rosemary and onion. Add in the wine, bring to the boil and scrape the bits off the bottom of the tray. Strain into another pan, add the chicken stock, and reduce by half or until it starts to thicken. Stir in the butter and honey. Taste for seasoning and sweetness, adjust accordingly and serve.