Honey Lacquered Duck:
Separate the neck and wing tips from the duck. Cut the onion and apple into pieces. Season the inside of the duck with salt and pepper, add the onion and apple pieces and spices, and sew up. Also rub the outside with salt and pepper, then prick the wings and thighs with a needle to allow the fat to drain out. Place the duck on its side in a roasting pan, pour 100 ml of water and put it in the oven heated to 230 °C. The duck needs about 1 ½ hours, reducing the heat to 170 °C after # hour.
Besides, roast it on the two sides at the beginning and turn it on the back at the end, so that the breast can be browned.
After 50 min pour off most of the frying fat and keep it. To see if it is cooked, you should pierce it: it is good when the roasting juices that come out are clear.
Remove the duck and it should rest for another 20 min before removing the thighs, wings and breast. If you prepare the duck the day before, all the parts go on a baking sheet on which you have poured a small amount of duck fat. Pour more duck fat over the pieces to seal them and keep them juicy. Degrease the gravy and keep it for the sauce. Warm the duck pieces in the oven at 130 °C convection for 10 minutes before serving. Bring the acacia honey, balsamic vinegar and Sweet Chili Sauce to the boil together and add the arrowroot flour bin
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