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