Silver Hill Honey Roast duck



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
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

Method :

  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