Summary

Ingredients

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

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Instructions

1. Salt and pepper the duck inside and out. Close the opening and tie the wings and legs to the body with kitchen twine.
2. Preheat the oven to 175°C (347°F).
3. Place the duck on a roasting pan. Roast for 1 hour 30 minutes without basting.
4. After 1 hour 30 minutes, brush the duck with honey and sprinkle with the thyme.
5. Increase the oven temperature to 200°C (392°F) and roast for another 15 minutes.
6. 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.