Serves 5 to 6


1 x 2kg Silver Hill Whole Duck

Salt to rub


For the cavity 

1 orange, sliced in quarters

3 sprigs rosemary


For the glaze

60ml honey

100ml orange juice

½ tsp Dijon mustard

½ tsp ground ginger

2 to3 whole garlic bulbs

Sprigs of rosemary, to garnish

Slices of lemon, to garnish

Parmesan rosemary roasted potato wedges, to serve

Roasted asparagus, to serve


To prepare the whole duck, fold the neck flap over and secure with a cocktail stick.

Place the orange halves and rosemary into the cavity and close with a cocktail stick or small skewer.

Score the breast side in a lattice pattern with a sharp knife.

Rub salt over the duck.

Place the duck into a large roasting tray and carefully pour over about 2 litres of boiling water.

Leave for 4 minutes until the skin has tightened then pay dry and place on a tray / plate on the bottom shelf of the fridge, uncovered overnight.

Preheat the oven to 190°C/fan 170°C/gas 5.


To prepare the glaze, combine all the ingredients together in a saucepan and simmer for 4 minutes over a low heat.

Place the duck onto a rack or trivet on a roasting tray, add the garlic (whole or halved) pour over some of the glaze and roast for ½ hour.

Spoon more glaze over and lower the oven temperature to 180°C/fan 160°C/gas 4 and continue to roast for a further 50 minutes depending on the size of the duck.

Keep basting from time to time.

Check that the garlic halves are not burning after about 20 minutes, take them out and set aside.

Spoon the duck fat into a container for later use.

Depending on the weight of the duck, you may need to roast for longer. If the wing tips are browning too fast, cover them with a piece of foil.


To check that the duck is done, insert a thermometer in the thickest part, the reading should be 74°C.

Remove from the oven, cover and leave to rest for 15 minutes.

Transfer to a large platter, try to tuck the wings in and arrange the garlic, sprigs of rosemary, lemon slices, potato wedges and roasted asparagus around the duck.

Serve with gravy of your choice.


Tip: To make an easy gravy, heat 2 tbsp of the reserved duck fat in a saucepan over medium heat, add 2 finely chopped shallots in and sauté for 5 minutes until softened but not browned. Stir in 2 tbsp flour and stir well, cooking for about 1½ minutes before adding in 2 tbsp port or sherry and 350ml chicken stock, keep stirring until a thick gravy forms. Pour through a sieve. Check the seasoning, adding salt and freshly ground black pepper as needed.