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
- 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.
- 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.
- 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.
- 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.
- Broiling (Optional):
- For an extra crispy skin, broil the duck for 5-10 minutes at the end of cooking.
- 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!
Classic Roast Duck with Honey-Balsamic Glaze
- Total Time: 2 hours 20 minutes
- Yield: 6 1x
Description
This Classic Roast Duck with Honey-Balsamic Glaze is a luxurious feast for the senses, featuring a succulent Pekin duck with a beautifully caramelized glaze. The combination of sweet honey and tangy balsamic vinegar creates a rich, glossy coating that enhances the duck’s natural flavors.
Perfect for a festive occasion or a sophisticated family dinner, this recipe balances simplicity with gourmet flair. The crispy skin and tender meat provide a delightful contrast, making every bite a celebration. Serve this show-stopping entrée with a side of roasted vegetables or a simple green salad to complete the dining experience.
Ingredients
Roast Duck
6 lb whole Pekin duck
Salt
5 garlic cloves, chopped
1 small or medium lemon, chopped
Glaze
½ cup balsamic vinegar
Juice of 1 lemon
¼ cup honey
Instructions
How to Thaw Frozen Duck
If you purchased a frozen duck, defrost it in the refrigerator for a couple of days. Take it out 30 minutes before cooking to bring it to room temperature.
Preheat the Oven to 350°F
Prepare a large roasting pan with a rack.
Prepare the Duck
Remove giblets, rinse inside and out, and pat dry. Score the skin in a diamond pattern and poke fatty parts to release fat. Season generously with salt inside and out. Place breast side up, stuff with garlic and lemon, and tie legs with twine.
Roasting
Roast breast side up for 40 minutes. Flip and roast breast side down for 20-40 minutes, checking the internal temperature. If below 140°F, continue roasting until it reaches 140°F.
Glazing
Mix balsamic vinegar, lemon juice, and honey. Brush the duck with this glaze and roast breast side up for another 40 minutes, basting every 10 minutes.
Broiling (Optional)
Broil for 5-10 minutes if needed for a crispy skin.
Resting
Remove from oven at 155°F and let rest until it reaches 165°F internally. Discard the lemon, carve, and serve.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 3000 kcal