Honey-mustard glazed duck

• duck↗1small 1small

  about 1.5kg/3lb 5oz

• sunflower oil↗1 tsp 1 tsp
• five spice powder2 tsp 2 tsp
• clear honey↗200g 200g
• dark soy sauce↗2 tbsp 2 tbsp
• dry sherry↗2 tsp 2 tsp
• Dijon mustard↗2 tsp 2 tsp

Step-by-step instructions

1. 1

   About an hour before cooking, take the duck out of the fridge to come to room temperature. Heat oven to 140C/ 120C fan/gas 1. Pull out and discard any large lumps of fat from inside the duck, then rub it all over with some salt, the oil and five-spice powder. Sit the duck in a roasting tin, then roast for 2 hrs.

2. 2

   For the glaze, mix the honey, soy, Sherry and mustard in a bowl. When the duck has had its time, remove it from the oven, pour off any fat from the tin and baste generously with the glaze. Turn the oven up to 190C/170C fan/gas 5 and roast the duck for a further 20 mins until sticky and bronzed. Remove the duck to a clean dish to catch any juices and allow it to rest for at least 20 mins before serving.

3. 3

   To make a simple gravy, pour the juices from the roasting tin into a jug or bowl and leave to settle. Use a ladle to remove the fat from the juices, then tip the juices back into the saucepan and reheat to serve.