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Lemon, pepper & honey duck


  • Heat a thin layer of oil with the butter in a large heavy-bottomed pan and brown the duck all over, covered, skin side down first. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the shallots, capsicums and garlic until reasonably tender, stirring now and again.
  • Then add the flour and cook, continually stirring until well combined.
  • Add about 2½ cups stock with the honey, lemon juice, a little salt, quite a bit of ground pepper and the rosemary. Whisk well, bring to the boil and return the duck in one layer, skin side down. Lower the heat and gently simmer for about 30 mins until the duck is tender, turning a couple of times.
  • Remove the duck, turn up the heat and reduce the sauce to form a glaze. Taste for seasoning.
  • Serve the duck with plenty of the sauce spooned over the top and green vegies on the side.


  • olive oil
  • 3 tbsp butter
  • 4-8 duck legs
  • 3 shallots, sliced
  • 1 red capsicum, cored, seeded & sliced
  • 1 yellow capsicum, cored, seeded & sliced
  • 2 garlic cloves, crushed
  • 1 heaped tbsp plain flour
  • 2½-3 cups chicken stock
  • ¼ cup honey
  • juice of 2 lemons
  • sea salt & freshly ground pepper
  • 1 tbsp fresh rosemary leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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