Members' Recipes Archive

February 1998
Crisp duck with honey roasted carrots
Caroline Conran

Crisp duck with honey roasted carrots

By: Caroline Conran

This recipe is my own more homely version of a delicate dish I had in a restaurant called Miura in Bayonne, after a morning's market shopping. It adds a similar sweet and sharp flavour to the bird that is the correct result of a well made caneton a l'orange, but I think duck marries much more harmoniously with carrots than it ever did with orange.


1 duck weighing about 2 kilos / 4-4½ lbs
1 lb carrots, thinly sliced
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1 heaped tablespoon honey
2 tablespoons lemon juice
pinch of sugar
salt, freshly ground pepper


Unwrap the duck, remove the giblets, and place it, uncovered, in the refrigerator, until you are ready to cook it; this will dry out the skin and help to make it crisp. Preheat the oven to 200°C / 400°F / Reg 6.

Prepare the slices of carrot by tipping them into a saucepan of boiling water seasoned with a little salt and sugar, blanch them for one minute and drain them in a colander.

Rub the duck inside and out with salt, coriander and cinnamon. Put it into a roasting tin, breast side up for 25 minutes, then turn the duck breast down and roast for a further 35 minutes. Skim off the fat, leaving about a tablespoon, turn the duck breast upwards again and put in the carrots. Spoon the honey and lemon juice over the duck and return it to the oven for a further 15 minutes.

Remove and drain the duck, and let it rest for 15 minutes in a warm place, uncovered, if you cover it the skin may lose its crispness. Meanwhile return the carrots to the oven to continue cooking. Now remove the carrots from the oven and skim off as much fat as you can, but keep the duck cooking juices underneath the fat. Carve the duck into four or eight pieces and serve with the roasted carrots and their juices, watercress and game chips.

© recipe copyright 1998 Caroline Conran


Author: Caroline Conran Email:

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