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Buzzingly good food Posted On 07 May 2021

Celebrate World Bee Day later this month, with this wonderfully sticky honey recipe


Honey-roast confit of duck

Serve your carrots with this wonderful French classic with meltingly tender meat with crispy skin.



  • 3 thyme sprigs , leaves roughly chopped
  • 2-3 rosemary sprigs, leaves roughly chopped
  • 2 fat garlic cloves , lightly bashed
  • ½ tsp black peppercorns
  • 4 duck leg (about 800g)
  • 750g duck fat
  • 2 bay leaves
  • sunflower oil., for covering the duck, if needed
  • 4 tbsp clear honey



  • Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp flaky sea salt. Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining salt and massage well into the duck. Cover with cling film and chill for 24 hrs.
  • Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt mixture with kitchen paper, then set aside.
  • Melt the duck fat in a flameproof casserole dish until just bubbling. Add the bay leaves and duck legs, and bring to a gentle simmer. The legs should be completely covered, so top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.
  • To check whether the duck is cooked, insert a skewer into the thickest part of a leg – it should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to 2 weeks. While the duck cools, make the Puy lentils & pancetta (see Goes well with, right).
  • Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the fat and place, skin-side up, in a shallow roasting tin.
  • Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin is browned and sticky. Serve with the Puy lentils & pancetta.

All recipes from the BBC Goodfood website.

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