Many home cooks find the idea of roasting a duck intimidating, but this recipe makes it just as simple as roasting a chicken! Honey-glazed duck is a mouthwatering main that is definitely worth the effort. The festive flavours and accompaniments make it perfect for a holiday dish.
Honey-glazed duck with rosemary-roasted grapes and prosciutto-wrapped potato wedges
Ingredients
Prosciutto-wrapped potato wedges
- 700g potatoes, parboiled, some
- cut into wedges and others cut out
- using a star cutter (if desired)
- olive oil, to drizzle
- salt and freshly ground black
- pepper, to taste
- 140g prosciutto, cut into strips
Duck
- 1,5kg – 2kg duck, fully defrosted if frozen
- 1 onion, peeled and quartered
- 3 cinnamon sticks
- 3 star anise
- handful fresh thyme sprigs
- ¼ lemon
- 4 garlic cloves, peeled and halved
- large knob butter, softened
Rosemary-roasted grapes
- 500g red grapes
- small handful fresh rosemary needles
- olive oil, to drizzle
- honey, to glaze
- fresh bay leaves, to garnish
- (optional)
Instructions
Preheat the oven to 200°C. For the potato wedges, place the potatoes on a roasting tray, drizzle with the olive oil and season well to taste. Roast in the oven until golden and crispy, 40 minutes. Remove from oven, turn the oven down to 180°C and set the potatoes aside.
For the duck, remove the wing tips from your duck. Stuff the cavity with the onion quarters, cinnamon sticks, star anise, thyme, lemon quarter and 3 of the garlic cloves. Truss the duck with string and rub the skin all over with the remaining garlic clove. Rub the skin with the butter, generously season and rub the seasoning into the skin. Place the duck in the oven and roast, 30 minutes per 500g.
While the duck roasts, make the grapes. Place the grapes in a roasting tray and toss in the rosemary and a little olive oil. Season well to taste.
Wrap the potato wedges in prosciutto strips. Pop the potatoes and grapes into the oven with the duck, 30 minutes before the end of the duck’s cooking time – this way, everything will be hot and ready to be served at the same time. Brush the duck skin with honey, then brush again 10 minutes before the end of the cooking time.
Carve the duck and serve with all of the trimmings. Garnish with fresh bay leaves, if desired.
