Honey Roast duck with Apricot, Prunes and Carrots



2x Silver Hill Honey Roast Half Duck 

2tsp x sea salt

4tbsp x honey 

2tbsp x olive or rapeseed oil

2tbsp x lemon juice 

2tsp x black pepper

1tsp x cinnamon

1/2tsp x cumin

1/2tsp x cayenne pepper

1 x glass white wine 

500g x Carrots, sweet potato and parsnip cut into large slices or lengths 

1 x red onion cut into wedges 

4 x peeled cloves of garlic

100g x dried apricots

100g x dried prunes 

big handful of fresh thyme



  1. Pre heat oven to 200C
  2. In a bowl combine together honey, oil, lemon juice, pepper, salt, cinnamon, cumin, pepper and wine 
  3. In a large roasting tray or sheet pan arrange carrots, onions, garlic, apricots, prunes and thyme on the bottom and pour marinade over reserving about 2tbsp,  lay duck, skin side up on top 
  4. Place in the oven and cook for 20 min, remove and brush the duck with the remaining marinade, cook for a further 10 min, remove from oven the carrots should be fork tender and the duck skin crisp
  5. Transfer to a serving platter and spoon the pan juices over the top