Honey-Glazed Duck

A holiday table deserves a showstopper, and this roast duck earns its place. Ben Maxwell brings a Michelin-inspired take to our Celebrate With Peugeot series, pairing slow-dried duck with a honey-lavender glaze and a bold mix of freshly-cracked spices.

The Maestro salt and pepper mills make quick work of the spice blend, letting you switch between salt, Szechuan peppercorns, coriander, cumin, and lavender with real precision. The Zirlion mechanism delivers a smooth, consistent grind that keeps every layer of flavor intentional.

It’s a centerpiece meant for gatherings, best shared over a table that feels full and lived-in.

• 1 whole duck, ~2 kg (Muscovy or Pekin preferred)

• 1/4 cup honey

• 2 tbsp whole Szechuan peppercorns

• 2 tbsp whole coriander seeds

• 1 tbsp whole cumin seeds

• 1 tbsp dried lavender leaves

• 2 tbsp Peugeot German white rock salt

• 6 ft butcher’s twine

1. Dry the duck (36–48 hours in advance)
Pat the duck completely dry, including the cavity. Remove any offal. Set the duck on a wire rack placed over a tray to allow airflow. Refrigerate uncovered for 36–48 hours to dry the skin.

2. Prep before roasting
Trim the wing tips plus any excess fat or skin. Truss the duck with butcher’s twine so the legs sit slightly away from the breasts. (Ben’s preferred trussing method can be found in the linked video.)

3. Preheat
heat oven to 425°F .

4. Season the duck
Warm the honey in the microwave for 15–20 seconds so it’s easy to brush. Coat the duck evenly.
Using the Maestro salt mill on the finest setting, season the entire surface generously.
Switch to the Maestro pepper mill on the coarsest setting and grind Szechuan peppercorns all over the duck. Repeat with coriander and a lighter amount of cumin.
Finish by sprinkling dried lavender leaves (no grinding needed).

5. Begin roasting
Place the duck back on the tray and wire rack. Roast for 10 minutes .

6. Glaze again
Remove, brush with more honey, rotate the duck, and return it to the oven.
Cook until the breast reaches an internal temperature of 40°C .

7. Caramelize
If the skin is already golden, continue roasting until the breast reaches 45°C .
If it needs more color, switch the oven to broil . Move the rack lower, broil carefully, and rotate the duck frequently until golden and caramelized or until the breast hits 45°C .

8. Rest and slice
Let the duck rest 10–15 minutes . Remove the breasts, slice, and serve.