Bryan’s version of

The Most Perfect Streamed and Roasted Duck with honey and Oyster Sauce

Orignally by Jamie Oliver


  • 4 tablespoons Honey
  • 8 tablespoons Oyster sauce
  • 2 small or 1 large Grassland Poultry Duck
  • A stuffing of your choice or a couple of oranges


Preheat oven to 220 c. Make sauce by putting the honey and oyster sauce in a small pan and heat slightly. Stuff the duck/s with stuffing or oranges.

Place the duck on a rack (not vital but it helps) inside a baking pan. Add 500 – 600 ml of water to cover the bottom of pan by about 1 cm, tightly cover the pan with tinfoil or a lid if you have one and place in the oven for 1 hour. This will steam the ducks.

After an hour pour all the fluid at the bottom of the pan into a bowl, where it will separate. You can use the fat on the top to roast potatoes.

Bush the duck all over with the honey and oyster sauce and put back in the oven, being careful not to let the duck burn (cover with foil if duck is colouring to much), turning as frequently as you care to. Bush every 10 minutes or so with the honey and oyster sauce. Remove the duck after 40 to 50 minutes and allow to rest.