I bet your Thanksgiving gathering is smaller than it normally is, so instead of roasting an enormous turkey, switch to a smaller bird instead. Honey in this recipe gives it a sexy and tempting golden tan that will assure you don’t need to deal with any leftovers.
1 (5-pound / 2.3 kg) whole duck;
2 tsp salt;
2 tsp paprika;
1 tsp garlic powder;
1 tsp black pepper;
1⁄4 cup honey;
a few sprigs of rosemary
Stuff the duck’s cavity with garlic cloves, a quartered onion, and a couple of sprigs of rosemary.
Combine the salt, paprika, garlic powder, and pepper, then rub it over all over the duck.
Place the duck in the oven, breast side up. Start the duck by roasting it at a higher temperature of 450 F / 230 C degrees for 15 minutes, then decrease the oven temp to 350 F / 175 C degrees and roast for 1 hour.
Brush the honey over the duck. Cook for another 30 minutes.