Roast Duck with Honey & Rosemary Recipe

Ingredients

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 and remove all packaging. Remove the gibet pack if included. Calculate cook time as 40 minutes per 1kg, plus an extra 10 minutes.
Place the duck on a trivet in a large baking tray with enough space to add the potatoes part way through cooking. Add the duck fat to the tray and season the duck with salt. Place in the oven for 45 minutes.
After 45 minutes add the prepared potatoes, garlic, rosemary and onion. Season with salt and baste with the duck fat.
Return to the oven and cook for the remaining time. Baste the duck and potatoes part way through cooking.
When cooked, lift out the duck and rest in a warm place until ready to serve. Transfer the potatoes to a separate baking tray with some of the duck fat, leaving the onion, garlic and rosemary behind. Return the potatoes to the oven for 25-30 minutes to crisp.
Carefully pour off any excess fat from the duck tray (save for another time) leaving the juices behind. Put this tray onto the heat and add the wine. Bring to the boil and scrape the bits off the bottom of the tray. Strain into a sauce pan.
Add the chicken stock and reduce by half or until starting to thicken. Thicken with corn flour if desired. Finally, stir in the butter and honey.
Carve the duck and serve alongside roast potatoes with the honey and rosemary sauce.