Roast duck with lemon and honey from Gary Robinson, the Executive Chef at the Shangri La, Qaryat Al Beri.

Ingredients

1 duck, about 500g
2 tbs liquid honey
1 lemon
30g butter, melted
150ml stock (game, poultry or vegetable)

 

Method

• Set the oven at 200°C. Squeeze the lemon juice into a mixing bowl and then stir in the honey. Add a pinch of sea salt and a generous grinding of black pepper. Put the duck in a roasting tray and pour over the honey and lemon mixture, and the stock.
• Brush the butter on to the duck and roast for about 10 minutes. Baste with the pan juices. Lower the heat to 180°C and continue roasting for 30-35 minutes until the bird is golden. Its flesh will still be slightly pink.
• Remove the duck from the roasting tin; pour the juices from inside the bird into the tin before putting the duck somewhere warm to rest.
• Place the roasting tin with juices over a moderate heat. Bring to the boil and reduce over a high heat for three to four minutes.
• Season lightly with salt and black pepper then pour over the duck and serve.

This recipe serves two and comes from Gary Robinson, the Executive Chef at the Shangri La, Qaryat Al Beri.