deep almond butter & honey glazed duck

• 1 whole duck

• 1.5 tbsp garlic granules

• 1 tsp black pepper

• 1 tsp paprika

• 1 tbsp + 1 tsp pink salt

• 1 tbsp olive oil or goose fat

• 2 tsp DEEP Almond Butter

• 1.5 tbsp honey

• 3 tbsp orange juice

• 2 tsp lemon juice

• 1 tsp orange marmalade

• 1 sprig thyme or a pinch of dried thyme

Season the duck with garlic granules, pepper, paprika and salt. Allow to marinate for at least an hour or overnight. Place the duck on a baking tray or sheet with a rack. Pat with olive oil or goose fat, then place into a preheated oven (200°C, Fan 180°C, Gas Mark 6). Roast the duck for 40 minutes per kilo.

Whisk together almond butter, honey, orange juice, lemon juice, orange marmalade and thyme. When there’s 10 minutes’ cooking time left, remove the duck and coat with the honey mixture. Finish cooking for the last 10 minutes.

Optional: Grill on medium to create a bit of a crust.

Carve the duck and serve with greens and creamy mash, or your favourite sides.