Honey – Duck

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

1 duck (s), approx. .8 kg
salt and pepper
6 tablespoon honey
1 pot thyme

Instructions

Salt and pepper the duck inside and out. Close the opening and tie the wings and legs to the body with kitchen twine.
Preheat the oven to 175°C (347°F).
Place the duck on a roasting pan. Roast for 1 hour 30 minutes without basting.
After 1 hour 30 minutes, brush the duck with honey and sprinkle with the thyme.
Increase the oven temperature to 200°C (392°F) and roast for another 15 minutes.
The duck is done when it reaches an internal temperature of 74°C (165°F) in the thickest part of the thigh without touching bone. Let it rest for 5–10 minutes before carving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.