PREP TIME: 20 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 20 MINS | SERVINGS: 6 people
Thanksgiving is over, but we can’t get over this Roast Duck! Everyone loved the juicy meat, crispy skin, and the beautiful roasted look (thanks to a simple honey-balsamic glaze) of this crazy delicious roast duck! I am sure to make this again this Holiday!
Ingredients
Roast Duck:
5 garlic cloves chopped
6 pounds whole Pekin duck
1 lemon small or medium, chopped
salt
Glaze:
¼ c. honey
½ c. balsamic vinegar
1 lemon, freshly squeezed juice
How to make Roast Duck
Step 1: If using frozen duck, defrost it in the fridge. Remove the duck from the fridge 30 minutes before cooking (do this once the duck is completely defrosted).
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: From inside the duck, take the giblets, then rinse the inside and outside of the duck using cold water. Pat the duck dry using paper towels.
Step 4: On your working surface, set the duck and score the skin on the breast in a diamond pattern. Be very careful to only cut the skin without reaching the meat. Using the tip of the knife, poke the fatty parts of the duck. This will ensure the fat is released. Then, generously sprinkle both the inside cavity of the duck and outside with salt.
Step 5: Inside the duck cavity, put 5 chopped garlic cloves and slices of lemon, then fold the duck skin inwards. Using a butcher’s twine, tie the duck legs.
Step 6: On a large roasting pan with a rack, place the bird breast side-up. Place in the preheated oven and roast the duck for about an hour. Flip the duck and continue to roast the other side for another 40 minutes.
Step 7: To a platter, carefully transfer the duck. Then, pour the fat juices into a large heat-proof bowl or container.
Step 8: On a rack in a roasting pan, flip the duck breast again side-up.
Step 9: Whisk a half cup of balsamic vinegar with freshly squeezed juice of 1 lemon in a small bowl. Brush the duck with the balsamic mixture and continue to cook for additional 40 minutes still at 350 degrees F. Make sure to brush the duck with the mixture every 10 minutes.
Step 10: Combine ¼ cup honey with 3 tbsp balsamic vinegar lemon mixture in another small bowl. Brush the duck with this and roast again for 40 minutes more, brushing the duck with the mixture every 10 minutes. If you’d like, you can broil the duck in the last 10 to 15 minutes of cooking. Watch the duck very carefully to ensure it does not burn too much.
Step 11: Take the duck out of the oven once done and allow the duck to sit for about 15 minutes before carefully removing and discarding the lemon from the cavity. Slice and serve. Enjoy!
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%
Ingredients
- Roast Duck:
- 5 garlic cloves chopped
- 6 pounds whole Pekin duck
- 1 lemon small or medium, chopped
- salt
- Glaze:
- ¼ c. honey
- ½ c. balsamic vinegar
- 1 lemon, freshly squeezed juice
Instructions
Step 1: If using frozen duck, defrost it in the fridge. Remove the duck from the fridge 30 minutes before cooking (do this once the duck is completely defrosted).
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: From inside the duck, take the giblets, then rinse the inside and outside of the duck using cold water. Pat the duck dry using paper towels.
Step 4: On your working surface, set the duck and score the skin on the breast in a diamond pattern. Be very careful to only cut the skin without reaching the meat. Using the tip of the knife, poke the fatty parts of the duck. This will ensure the fat is released. Then, generously sprinkle both the inside cavity of the duck and outside with salt.
Step 5: Inside the duck cavity, put 5 chopped garlic cloves and slices of lemon, then fold the duck skin inwards. Using a butcher’s twine, tie the duck legs.
Step 6: On a large roasting pan with a rack, place the bird breast side-up. Place in the preheated oven and roast the duck for about an hour. Flip the duck and continue to roast the other side for another 40 minutes.
Step 7: To a platter, carefully transfer the duck. Then, pour the fat juices into a large heat-proof bowl or container.
Step 8: On a rack in a roasting pan, flip the duck breast again side-up.
Step 9: Whisk a half cup of balsamic vinegar with freshly squeezed juice of 1 lemon in a small bowl. Brush the duck with the balsamic mixture and continue to cook for additional 40 minutes still at 350 degrees F. Make sure to brush the duck with the mixture every 10 minutes.
Step 10: Combine ¼ cup honey with 3 tbsp balsamic vinegar lemon mixture in another small bowl. Brush the duck with this and roast again for 40 minutes more, brushing the duck with the mixture every 10 minutes. If you’d like, you can broil the duck in the last 10 to 15 minutes of cooking. Watch the duck very carefully to ensure it does not burn too much.
Step 11: Take the duck out of the oven once done and allow the duck to sit for about 15 minutes before carefully removing and discarding the lemon from the cavity. Slice and serve. Enjoy!
