Crispy Honey Roasted Duck with Hot Honey Christmas Glaze


We've got you covered with the perfect holiday dinner plan that is ideal for small gatherings -- and guaranteed to impress your guests!

This time, Haley (@o_4forksake) has created a mouthwatering duck recipe slathered in a holiday inspired honey glaze that delivers a sweet and crispy divine taste sensation! So good! AND we'll throw in an extra recipe for the leftovers that's just duck'n delicious! (stay tuned for that...)

First up: you need these things for this recipe – so go to your fridge/pantry and grab: 

  • 1 5-6 lb whole duck fresh or thawed
  • sea salt
  • paprika
  • garlic seasoning
  • 1 Cortland apple
  • fresh thyme
  • 1/3 white onion
  • fresh garlic
  • your favourite marmalade (I like Mackays Christmas marmalade with cranberries)
  • Chinese five spice powder
  • ½ cup Kinghaven Farms Premium Raw Honey

To Begin...

Preheat oven to 425 degrees F

Remove the duck from the fridge and bring to room temperature – approximately 30 min. (Make sure the neck and any paper are removed). Give it a nice rinse, then pat down with paper towel.

In a small ramekin, combine:

  • 2.5 tsp sea salt
  • 3 tsp paprika
  • 1.5 tsp garlic seasoning

Once the duck is at room temperature, score the fat in a diamond pattern using a small, sharp knife. Make sure you are just slicing fat and skin – not dark breast meat….it is OK if you SEE the dark meat – just don’t cut it.

Rub the seasoning mixture all over the duck. Give that baby a deep tissue massage.

Now stuff the cavity of the duck with a smashed garlic clove, quartered apple. fresh thyme (or rosemary) and onion. Use a large piece of apple to “cork” the cavity.

*** Roast for 15 minutes at 425 degrees F, then reduce heat to 350 degrees F and roast for another 50 minutes.

While your duck is roasting, make your “Hot Honey Christmas Glaze”

In a small saucepan, combine:

  • ¼ cup Mackays Christmas marmalade with cranberries
  • ½ garlic clove
  • 1 cup Kinghaven Farms Premium Raw Honey
  • 1 tsp Chinese Five Spice Powder
  • ¼ cup water

Bring to a boil. Simmer until ready to serve. So easy.

Once your duck has been in the oven 50 minutes, remove and brush all over with half of your honey glaze - then return to the oven for another 15 minutes.

Remove and brush with honey glaze again. Increase the heat to 375 and return for 15 minutes.

Remove and tent on the counter with sheets of tin foil for 15 minutes until ready to carve and serve.

Haley Do’s:

- use whatever marmalade or Christmas spread you want - blueberry jam would work, apricot….I just think the Christmas marmalade is perfect for this time of year - your entire kitchen will smell like Christmas - trust me!

- get creative with what you stuff it with as well - any combination of fresh herbs, garlic, onion, and a fruit pretty much work.

- spoon your Hot Honey Christmas Glaze over your sliced duck to serve.

- pairing suggestion: serve with winter vegetable 
sauté (Haley made Brussels sprouts, leeks, mushrooms, and onion in a brandy cream sauce)

- check back here soon for details on what to make with the leftovers! 

Haley Don’ts:

- Don’t under do the duck - the fat needs to render and you want that skin crispy.

- Do not go easy on the Honey - slather it on!

- Try not to say how “ducking” delicious this is to your friends.

- Don't eat an entire leg before carving. I am not saying I did that (I did) but try not to.

Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator.  What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
 Follow Haley today @o_4forksake 

 

  


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