A whole organic duck makes a beautifully indulgent centrepiece, and when finished with our homemade apricot & thyme glaze, it becomes something truly special. The rich, savoury meat pairs perfectly with the gentle sweetness of apricot and the fragrant warmth of thyme, creating a roast that feels celebratory yet effortless.
This recipe celebrates the natural quality of an organic duck from Eversfield Organic, finished simply with our premium glaze added towards the end of cooking for maximum flavour and beautifully crisp skin.
Suitable for:
-
2–2.3kg whole duck (serves 4–5)
-
2.3–2.6kg whole duck (serves 5–6)
Ingredients
-
Sea salt & freshly ground black pepper
-
1 orange, halved
-
1 lemon, halved
-
4 garlic cloves, lightly crushed
-
A few sprigs of fresh thyme
-
Eversfield Homemade Apricot & Thyme Glaze (200ml pouch, sold separately)
-
A splash of water or stock for the roasting tray
Method
1. Prepare the Duck
Remove the duck from the fridge 1 hour before cooking.
Preheat the oven to 180°C / 160°C fan / Gas Mark 4.
Pat the duck dry thoroughly. Using a skewer or sharp knife, prick the skin all over, especially around the legs and breast, taking care not to pierce the flesh. This allows the fat to render and helps achieve crisp skin.
Season generously inside and out with salt and pepper.
2. Stuff & Roast
Place the orange, lemon, garlic and thyme inside the cavity. Sit the duck on a rack over a roasting tray (or directly into the tray). Add a little water or stock to the base to prevent burning.
Roast for:
-
2–2.3kg duck: approx. 1 hour 50 minutes
-
2.3–2.6kg duck: approx. 2 hours 10 minutes
Drain off excess fat from the tray every 30 minutes (reserve for roasting potatoes).
3. Add the Apricot & Thyme Glaze
For the final 20–25 minutes of cooking, brush the duck generously with the apricot & thyme glaze and return it to the oven. This allows the glaze to caramelise gently without burning, creating a glossy, flavour-packed finish.
Alternatively, you can roast the duck plain and warm the glaze separately, spooning it over the duck just before serving for a fresher apricot flavour.
The duck is cooked when the juices run clear from the thigh and the internal temperature reaches 75°C.
4. Rest
Remove from the oven, loosely cover with foil, and rest for 15–20 minutes before carving.
To Serve
Serve with:
-
Duck-fat roast potatoes
-
Seasonal greens or honey-glazed carrots
-
Extra warmed apricot & thyme glaze spooned over the carved duck
Why It Works
The richness of organic duck is beautifully balanced by the sweet, fruity notes of apricot and the savoury lift of thyme, making this a refined yet comforting roast that’s perfect for Easter or any special gathering.
