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Roasted duck with honey and herbs

Roasted duck with honey and herbs

Main dishes

Discover this recipe for roasted duck with honey and herbs, perfect for a festive meal. A tender and flavorful meat, served with caramelized vegetables.

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Recipe from Emily~rowikibooks, Strainu, Kihoiu and 2 other contributors (Wikibooks), adapted by Recette de cuisine ·

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This recipe for roasted duck is a traditional dish that is often enjoyed during family gatherings or with friends. The duck is marinated in a mixture of herbs and honey, then roasted until it is tender and golden brown.

Ingredients and directions

  • Prep time1 hr
  • Cook time2 hr
  • Resting30 min
  • Total3 hr 30 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodfour
  • Estimated cost$33.83 $5.64 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

6 people
  • $2.11
  • $0.22
  • $1.22
  • $0.13
  • $0.58
  • $0.20
  • $1.67
  • $0.69
  • $1.51
  • $0.16
  • $20.57
  • $0.09
  • $1.20
  • $0.73
  • $0.03
  • $1.26
  • $0.06
  • $0.65
  • $0.30
  • $0.12
  • $0.16
  • $0.05
  • $0.12

Prices from US supermarkets for 17 of 23 ingredients; Belgian prices for the rest.

Directions

  1. The preparation of the pâté includes: pork, softened and squeezed bread, fried onions in oil, eggs, chopped parsley, salt, and pepper. ≈ 3 min
  2. The forcemeat is stuffed into the poultry, which is then closed up. ≈ 3 min
  3. The poultry is placed in a pot with oil paint, along with small, diced bacon pieces. ≈ 3 min
  4. Once the bacon begins to crisp, add the sauce: flour, a small amount of oil paint diluted in meat broth, and white wine.
  5. Everything is then placed in the oven.
  6. The chestnuts, which have been cooked and peeled, are added to the poultry in the oven and allowed to cook for 30 minutes.
  7. All the ingredients are mixed together thoroughly and evenly. ≈ 3 min
  8. The rat is fried in a pan with the skin facing down, in oil, until the skin becomes golden and crispy.
  9. If the pheasant’s breast is larger, it can also be cooked in the oven.
  10. The combination of soy sauce, mirin, hoisin sauce, brown sugar, and sherry creates a paste. ≈ 3 min
  11. Next, this mixture is applied to the duck’s breast after it has been removed from the oven, and it is placed on the grill, skin-side up, to achieve a light browning.
  12. We repeat the procedure, making sure not to cause any burning sensation on the chest. ≈ 3 min
  13. Next, the duck is covered with a sheet of aluminum foil for 7 to 8 minutes.
  14. To serve, the Pleurotus mushrooms are lightly fried in a small amount of sesame oil, then mixed with a finely chopped mixture of apple and cilantro. ≈ 2 min
  15. The mushrooms are placed on a plate, and then the sliced poultry is added, surrounded by sauce. ≈ 3 min
  16. The entire dish is decorated with French fries and crispy, thinly sliced and fried Allium sativum (garlic).

The bill

Roasted duck with honey and herbs

  • 150 g of ground pork$2.11
  • an onion$0.22
  • 100 g of bacon$1.22
  • 2 tablespoons of oil paint$0.13
  • a slice of bread$0.58
  • one spoonful of flour$0.20
  • Two concentrated chicken broth cubes$1.67
  • a glass of white wine$0.69
  • parsley$1.51
  • salt, pepper$0.16
  • 4 duck breasts (250-300g each)$20.57
  • 1 tablespoon of sesame oil$0.09
  • 200 ml of soy sauce$1.20
  • 30 grams of sesame seeds$0.73
  • 30 g of dark brown sugar$0.03
  • 280 g of Pleurotus mushrooms$1.26
  • 3 tablespoons of red wine vinegar$0.06
  • 1 cup of celery, chopped$0.65
  • 20 grams of ginger$0.30
  • 50 ml of unsweetened apple juice$0.12
  • 1. Allium ascalonicum, red variety$0.16
  • 1 clove of garlic$0.05
  • white pepper$0.12

Total$33.83

that's $5.64 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • rent
  • 150 g of ground pork
  • an onion
  • 100 g of bacon
  • 2 tablespoons of oil paint
  • a slice of bread
  • one or
  • one spoonful of flour
  • Two concentrated chicken broth cubes
  • a glass of white wine
  • 30 glands
  • parsley
  • salt, pepper
  • 4 duck breasts (250-300g each)
  • 1 tablespoon of sesame oil
  • 200 ml of soy sauce
  • 100 ml of mirin
  • 30 grams of sesame seeds
  • 50 ml of sherry
  • 30 g of dark brown sugar
  • 280 g of Pleurotus mushrooms
  • 3 tablespoons of red wine vinegar
  • 50 ml of mirin
  • 1 cup of celery, chopped
  • 20 grams of ginger
  • 50 ml of unsweetened apple juice
  • 1. Allium ascalonicum, red variety
  • 1 clove of garlic
  • white pepper

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