Serves: 6–8
Ingredients
- 1 whole duck (about 5 lbs)
- 1 orange, juiced
- 1 lemon, juiced
- 3 tbsp honey
- 2 tsp Herbes de Provence
- Salt & pepper
Preparation
- Preheat oven to 375°F (190°C).
- Score duck skin; season with salt, pepper, and Herbes de Provence.
- Roast on a rack 1½–2 hours, until skin renders and crisps.
- Combine citrus juices, honey, and 1 tsp herbs; brush over duck during the last 20 minutes.
Optional Plating Note: Carve into neat slices and fan on a platter; brush with extra glaze and add roasted citrus halves on the side.
