I love roasting whole chickens, ducks and turkeys because they are the ultimate meal prep dish. Not only do you get the most delicious meat that you can use in various recipes throughout the week (soups, tacos, salads...) but you also have an entire carcass to use for a nourishing and gut healing bone broth!
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! Not to mention incredibly gelatinous which is extra nourishing for the gut. I served the duck as is but you can also incorporate it into soups with some chopped veggies or serve alongside some Mashed Rutabagas or even tossed in a Dandelion Greens Salad.
- 1 whole duck
- 1/2C local, raw honey
- 1C bone broth
- 2tbs coconut aminos
- 4 sprigs rosemary, chopped
- 1tsp sea salt
- 1 tsp seasoning
- 1TBS duck fat
- Preheat oven to 350*F.
- 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.
- 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).
- Place duck in dish and lightly coat with a tablespoon of duck fat.
- Pour glaze over duck, evenly coating the entire bird.
- 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.
- Serve garnished with extra rosemary.