[Recette] Canette de la Dombes, rôtie au four, salade de pissenlits - Chef Jean-Paul Lacombe

Preheat your oven to 300°F (150°C).

Rinse the duck under cold water and pat it dry with paper towels.

Season the duck inside and out with salt and black pepper.

Stuff the cavity of the duck with the quartered orange, lemon, crushed garlic, thyme, and rosemary.

In a small bowl, mix together the honey, soy sauce, and apple cider vinegar.

Place the duck on a roasting rack in a roasting pan and brush the honey mixture all over the skin.

Roast the duck in the preheated oven for about 4 hours, basting every 30 minutes with the pan juices.

Increase the oven temperature to 400°F (200°C) for the last 30 minutes to crisp the skin.

Once done, remove the duck from the oven and let it rest for 15-20 minutes before carving.

Serve with your choice of sides.

Spice Level: