This was my first time cooking duck ~ I really enjoyed the flavor. Just like when you are roasting a chicken, use what you have on-hand or choose flavors that your prefer. I had a lemon and apple, so that is what I stuffed into the duck cavity. If you have a pear and an orange, then go for it…just have fun!
1 5-6 lb whole duckling
1/2 cup raw honey
1/4 tsp dry mustard
1T fresh lemon juice
1/2 tsp ground celery seed
1 tsp fresh thyme leaves
1 small apple, quartered
1 lemon, quartered
6 fresh sage leaves
Pre-heat oven to 350 degrees.
In a small saucepan, heat honey, dry mustard, lemon juice, celery seed and thyme on-low until combined.
In roasting pan, place duck and brush 1/2 of the saucepan mixture on the duck. Season with salt. Alternately, stuff cavity with apple quarters, lemon quarters and sage leaves.
Cover. Cook for 30 minutes.
Remove cover and flip duck (Use two wooden spoons to assist). Brush the other half of saucepan mixture on the duck. Cook for an additional 30 minutes uncovered.
Continue flipping and cooking every 30 minutes…this will help with a crispy skin on the duck.
Depending on the size, your duck will cook between 2 and 2.5 hours. The internal temp should be at least 165 degrees.
Let rest for 15 minutes. Serve.