Luv-a-Duck Recipes

Honey Glazed Duck with summer Roast Veg Salad Recipe
 

Honey Glazed Duck with summer Roast Veg Salad

To Prep
15 mins
To Cook
2 hours
How easy?
It’s so easy...
Serves
6
Luv Rating
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Ingredients

2kg Luv-A-Duck Whole Duck
Salt and pepper
2 Tbsp. honey
1 orange
500g Butternut pumpkin, peeled, cubed
½ Red onion, thinly sliced
250g cherry tomatoes
200g spinach
1 pomegranate

Products used

Whole Duck

Whole Duck

Method

  1. Preheat the oven to 200°C.
     
  2. Use a small sharp knife to score the skin of the duck. Be careful not to cut through to the flesh. Place the duck into a large baking tray or cast iron pot.
     
  3. In a small bowl combine the honey, orange and salt and pepper. Use a pastry brush to coat the duck with half the mixture. Place in the oven and bake for 1 hour.
     
  4. Remove from the oven and spread the pumpkin around the edge of the duck, then coat the duck with the remaining orange sauce.  Return to the oven for a further 1 hour then remove duck from the oven and let sit for 10 minutes.
     
  5. To prepare the salad, combine the spinach, cherry tomatoes, pomegranate seeds and pumpkin in a bowl. Serve with the duck.

Chef’s Tips

Recipe by Shelley Judge

Products used

Whole Duck

Whole Duck


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