roast duck web

Your family or guests will be delighted by this mouth watering creation.

“If you are a fan of sweet and savory (like me) then you will love this recipe. The honey makes for the most amazing crispy skin combined with  seasonings and fresh rosemary for the ultimate flavor combo. Plus, this duck carcass made into a bone broth is one of the most tasty broths you will ever have!” – Carley Smith


  • 1 whole Duck
  • 1/2C honey
  • 1C bone broth
  • 2TBS coconut aminos
  • 4 sprigs rosemary, chopped
  • 1tsp sea salt
  • 1tsp Redmond real salt seasoning
  • 1TBS Duck fat

Instructions For Oven Roasted Duck With Rosemary Honey Glaze:

  1. Preheat oven to 350*F
  2. To make the sauce, combine honey and broth in a sauce pan and bring to a boil. When honey begins to melt, add rosemary, sea salt and seasoning and combine well. After sauce begins to boil, reduce to simmer and add coconut aminos. Simmer on low for about 2-4 minutes, stirring occasionally.
  3. Meanwhile, pat the duck dry with a paper towel. Coat the bottom of a roasting pan with duck fat (or any choice of fat like grass-fed butter or ghee, I used duck because of the flavor).
  4. Place duck in dish and lightly coat with a tablespoon of duck fat. Pour glaze over duck, evenly coating the entire bird.
  5. Place in oven and roast for about an hour. Every 25 minutes spoon the sauce at the bottom of the dish over bird to maintain flavor.
  6. Serve garnished with extra rosemary.