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The main dish, Chic bistro

Honey and spice roasted duckling with baby carrots

Honey and spice roasted duckling with baby carrots is a dish for 6 people that takes 30 minutes of active work and 2 hours total. The ducklings are seasoned the night before, leaving the actual dinner day calm. It's an easy recipe, around €6.20 per person, and the trick to its success is drying the skin in the fridge and brushing on the honey only at the very end.

Two beautiful ducklings glazed with honey and five spice, with baby carrots roasted right in the juices, it already smells like a celebration.

Honey and spice roasted duckling with baby carrots
For
6 people
Work
30 min
Total time
2 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€6.20
Calories per person
680 kcalcalculated by Kiloach, your weight coach

Honey and spice roasted duckling has a flavor that breaks from the usual Sunday chicken, richer meat and skin that cracks under the fork thanks to honey and balsamic caramelizing in the last minutes of roasting. The five spice gives it a warm scent that feels like fall, without covering the taste of the meat.

This is the dish for dinners where you want to impress without spending the whole evening in the kitchen, a birthday, a family meal in fall or winter, a dressed up Sunday lunch. With baby carrots roasted right in the pan juices, the dish nearly stands on its own, just a good red wine and a few seasonal vegetables alongside.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 10 min
  2. The same day 1 step
  3. Before the guests arrive 3 steps, 1 h 35
  4. When it's time to serve 1 step

The night before, prick and season the ducklings, then let them dry uncovered in the fridge overnight. In the morning, simply prep the baby carrots. Right before guests arrive, roast the ducklings, brush with honey near the end along with the carrots, then let rest under foil during drinks. At serving time, carve and plate with the deglazed pan juices.

The ingredients

6 people

Butcher

  • Ducklings, 1.5 kg each 2

Pantry

  • Liquid honey 4 tbsp
  • Five spiceoften in the pantry 2 tsp
  • Balsamic vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Baby carrots with tops 2 bunch
  • Garlic 1
  • Fresh thyme 6 sprigs

Dairy

  • Butter 30 g

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Prick the skin of the ducklings, rub them with the five spice, salt and pepper, then leave uncovered in the fridge overnight. 10 min

    The fridge's dry cold dries out the skin, and that's what makes it crackly.

The same dayDuring the day, whenever you get a moment.

  1. Lightly peel the carrots while keeping a bit of the tops, rinse them and let them dry.

    Just rub them with a towel, no need to peel fully to keep their flavor.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Roast the ducklings at 180°C, with a head of garlic cut in half and the thyme in the pan. 50 min

    Set them on a rack above the pan so the fat drains off and the skin doesn't steam instead of crisping.

  2. Mix the honey and balsamic and brush it over the ducklings, add the carrots to the pan and continue roasting. 30 min

    Apply the honey only near the end, too early and it burns and turns bitter.

  3. Let the ducklings rest under foil while you reheat the carrots in the pan juices. 15 min

    Keep the rendered fat in the fridge, it makes excellent potatoes another day.

When it's time to serveThe final touches, right in front of your guests.

  1. Carve the ducklings into legs and breast slices and plate with the carrots and the deglazed pan juices.

    Deglaze the pan with a ladle of hot water to catch all the caramelized bits.

Our tips to get it right

  • Pick two ducklings of similar size, around 1.5 kg each, so they cook at exactly the same rate in the oven.
  • If the skin isn't golden enough by the end, finish under the broiler for a few minutes, watching closely since honey burns fast.
  • Save the roasting pan, not the one you glaze in, the juices that collect there with the garlic and thyme make an instant sauce base, just deglaze it.

The variations

  • Swap the five spice for fresh grated ginger and a pinch of cinnamon for a more citrusy, warmer take.
  • For kids, serve the baby carrots plain, without the honey balsamic glaze, and only glaze the duckling itself.
  • Short on time, use duckling already cut into pieces, roasting on a rack shortens cooking by about 15 minutes.

What to serve it with

  • Homemade mashed potatoes
  • A light red wine, pinot noir
  • Oven roasted cauliflower

Storage

Leftovers keep 2 to 3 days in the fridge in a sealed container. The meat freezes well for up to 2 months, thaw in the fridge before reheating gently in the oven. The rendered fat also keeps refrigerated, it makes excellent sautéed potatoes later.

Questions about this recipe

Can I make this with a whole duck instead of duckling?

Yes, a duck of about 2 kg works with a slightly longer cooking time, add 15 to 20 minutes. Check that the juices from the thigh run clear before taking it out of the oven.

How do I know the duckling is fully cooked without a thermometer?

Prick the thigh at its thickest point, the juices should run clear, not pink. The meat should also pull away easily from the bone at that spot.

How should I plate this dish to make it look nice?

Carve the ducklings into legs and breast slices on a board, then arrange on a large warm platter with the baby carrots around, fanes visible. Spoon a little deglazed juice over just before serving, the rest in a small pitcher on the side.

Can I use regular carrots instead of baby carrots?

Yes, regular carrots cut into chunks work well, especially out of baby carrot season. The cooking time stays the same, only the presentation changes slightly.

Can a honey and spice roasted duckling with baby carrots be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 1 step, the same day, 1 step, before the guests arrive, 3 steps, when it's time to serve, 1 step.

How long does it take to make a honey and spice roasted duckling with baby carrots?

Allow 2 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a honey and spice roasted duckling with baby carrots?

About 680 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a honey and spice roasted duckling with baby carrots cost?

About €6.20 per person, that's €37.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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