Classic Roast Duck with Honey-Balsamic Glaze

Classic Roast Duck with Honey-Balsamic Glaze

Duck is a luxurious and flavorful centerpiece that can elevate any dining experience. Today, I’m sharing a recipe for a classic roast duck with a delightful honey-balsamic glaze. The perfect balance of sweet and tart enhances the succulent duck, creating a dish that is as impressive in presentation as it is in taste. Whether for a special occasion or a cozy family dinner, this recipe promises to please your palate and impress your guests.

Ingredients

For the Roast Duck:

• 6 lb whole Pekin duck
• Salt, to taste
• 5 garlic cloves, chopped
• 1 small or medium lemon, chopped

For the Glaze:

• ½ cup balsamic vinegar
• Juice of 1 lemon
• ¼ cup honey

Directions

1. Thawing the Duck:
   • If your duck is frozen, thaw it in the refrigerator for a couple of days. Before cooking, let it sit out for 30 minutes to reach room temperature.
2. Preparation Before Roasting:
   • Preheat your oven to 350°F (175°C).
   • Prepare a large roasting pan with a rack.
   • Clean the duck by removing the giblets, rinsing it inside and out, and patting it dry. Score the skin in a diamond pattern and poke fatty areas to help release fat. Season generously with salt both inside and out.
   • Stuff the cavity with chopped garlic and lemon, and tie the legs together with twine.
3. Roasting:
   • Place the duck breast side up on the rack and roast for 40 minutes.
   • Turn the duck breast side down and continue roasting for an additional 20-40 minutes, until an internal temperature of 140°F is reached.
4. Glazing:
   • While the duck roasts, prepare the glaze by mixing the balsamic vinegar, lemon juice, and honey.
   • Brush the duck with the glaze and continue to roast breast side up for another 40 minutes, basting every 10 minutes to enrich the flavor and color.
5. Broiling (Optional):
   • For an extra crispy skin, broil the duck for 5-10 minutes at the end of cooking.
6. Resting:
   • Remove the duck from the oven once it reaches an internal temperature of 155°F. Allow it to rest until it reaches 165°F. This resting period lets the juices redistribute, ensuring the meat is moist and tender.
   • Discard the stuffing (lemon and garlic), carve, and serve.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 20 minutes
• Calories: 3000 kcal per serving
• Servings: 6

Enjoy this sumptuous feast that brings together simple ingredients and culinary techniques to create a meal that’s truly memorable. Whether paired with a side of roasted vegetables or a simple salad, this roast duck will be the star of your table. Happy cooking!

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