Roast Duck Recipe

PREP TIME: 20 mins | COOK TIME: 3 hrs | TOTAL TIME: 3 hrs 20 mins | SERVINGS: 6 people

This step-by-step detailed recipe to make a Roast Duck in the oven guarantees excellent result. Juicy meat and crispy skin that has been glazed with honey-balsamic glaze give the duck a beautiful roasted look. This is the perfect Roast Duck for all occasions!

Ingredients

Roast Duck:

5 garlic cloves, chopped

6-pound whole Pekin duck

1 lemon small or medium, chopped

Salt

Glaze:

1 lemon, freshly squeezed juice

¼ c. honey

½ c. balsamic vinegar

How to make Roast Duck

Step 1: If using frozen duck, defrost in the fridge for a few days. Once completely defrosted, remove the duck from the fridge 30 minutes before cooking.

Step 2: Prepare the oven. Preheat it to 350 degrees F.

To Prepare the duck:

Step 3: From the inside, of the duck, remove the giblets. Then, rinse the inside and outside of the duck with cold water. Pat the ducks dry with paper towels.

Step 4: Place the duck on a working surface. In a diamond pattern, score the duck’s skin on the breast. Make sure to cut only the skin. Using the tip of the knife, poke the other fatty parts of the duck to release the fat. Generously season the inside cavity of the duck and outside with salt. Position the duck breast-side up.

Step 5: Inside the duck cavity, place 5 chopped garlic cloves. Fold the flapping skin, onwards. Using a butcher’s twine, tie the duck legs up.

Roast the duck:

Step 6: On a large roasting pan with a rack, place the bird breast side-up. Roast the duck at 350 degrees F for 1 hour. Flip the duck after an hour and continue roasting the other side for another 40 minutes.

Step 7: Take the duck out of the oven and carefully transfer the duck to a platter. Into a large heat-proof bowl or container, pour all the duck fat juices from the roasting pan.

Step 8: On a rack in a roasting pan, flip the duck breast side-up. Place half c balsamic vinegar and freshly squeezed juice of 1 lemon in a small bowl. Mix well and brush the duck with it. Resume cooking the duck for 40 minutes more at 350 degrees F, brushing the duck with the balsamic mixture every 10 minutes.

Step 9: Whisk 1/4 c honey and 3 tbsp balsamic vinegar, and lemon mixture in another small bowl until blended. Brush the breast side of the duck with it and continue roasting the duck for another 40 minutes, making sure to brush the duck breast with the honey-balsamic mixture every 10 minutes. For the last 10 to 15 minutes, you can broil the duck if desired.

Step 10: Take the duck out of the oven when done and allow it to stand for about 15 minutes. Then, remove the lemon from the cavity and discard. Carve the duck and serve right away. Enjoy!

Note:

The total cooking time of the duck is 3 hours (at 350 degrees F), divided into 4. Breast side up for 1 hour, breast side down for 40 minutes, breast side up (glazed with the balsamic-lemon mixture) for another 40 minutes, and additional 40 minutes, breast side up brushed with the honey-balsamic mixture.

Nutrition Facts:

Amount per Serving: Calories 2862, Fat 267g 411%, Saturated Fat 89g 556%, Cholesterol 517mg 172%, Sodium 438mg 19%, Potassium 1558mg 45%, Carbohydrates 29g 10%, Fiber 1g 4%, Sugar 23g 26%, Protein 79g 158%, Vitamin A 1145IU 23%, Vitamin C 48.8mg 59%, Calcium 104mg 10%, Iron 17mg 94%