PREP TIME: 20 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 20 MINS| SERVINGS: 6 people
Follow this easy step-by-step instruction to make the best Roast Duck recipe. Take a little work, but the result is a juicy meat duck with crispy skin brushed with a simple honey-balsamic glaze.
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: Prepare the oven. Preheat it to 350 degrees F.
Step 2: From the inside of the duck, remove the giblets. Rinse the inside and outside of the duck under cold water, then pat dry using paper towels.
Step 3: On your working surface, set the duck and score the skin on the breast in a diamond pattern. Make sure to cut only the skin and not the meat. Using the tip of the knife, poke the fatty parts of the duck. Generously season all sides of the duck with salt. Lay the duck breast-side-up.
Step 4: Inside the duck cavity, place 5 chopped garlic cloves and lemon slices. Fold the flapping skin inwards, then tie the legs using a butcher’s twine.
Step 5: On a large roasting pan with a wire rack, place the bird breast side-up. Put in the preheated oven and roast the duck for about 1 hour. Flip the duck on its breast after 1 hour and continue to roast breast side-down for additional 40 minutes.
Step 6: Transfer the duck to a platter. Into a large heat-proof bowl or container, pour the juices from the pan.
Step 7: On a rack in a roasting pan, flip the duck breast side-up. Whisk a half cup of balsamic vinegar with freshly squeezed juice from 1 lemon in a small bowl. Now, brush the entire duck with this honey-balsamic mixture and cook with the breast side-up again for additional 40 minutes, brushing the duck with the mixture every 10 minutes.
Step 8: Whisk ¼ cup honey and the rest of the balsamic vinegar lemon mixture (about 3 tbsp) in another small bowl, then brush the breast side. Roast the duck for 40 minutes more, brushing the breast every 10 minutes. If desired, broil the duck in the last 10 to 15 minutes of cooking.
Step 9: Allow the duck to sit for about 15 minutes before 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: Prepare the oven. Preheat it to 350 degrees F.
Step 2: From the inside of the duck, remove the giblets. Rinse the inside and outside of the duck under cold water, then pat dry using paper towels.
Step 3: On your working surface, set the duck and score the skin on the breast in a diamond pattern. Make sure to cut only the skin and not the meat. Using the tip of the knife, poke the fatty parts of the duck. Generously season all sides of the duck with salt. Lay the duck breast-side-up.
Step 4: Inside the duck cavity, place 5 chopped garlic cloves and lemon slices. Fold the flapping skin inwards, then tie the legs using a butcher’s twine.
Step 5: On a large roasting pan with a wire rack, place the bird breast side-up. Put in the preheated oven and roast the duck for about 1 hour. Flip the duck on its breast after 1 hour and continue to roast breast side-down for additional 40 minutes.
Step 6: Transfer the duck to a platter. Into a large heat-proof bowl or container, pour the juices from the pan.
Step 7: On a rack in a roasting pan, flip the duck breast side-up. Whisk a half cup of balsamic vinegar with freshly squeezed juice from 1 lemon in a small bowl. Now, brush the entire duck with this honey-balsamic mixture and cook with the breast side-up again for additional 40 minutes, brushing the duck with the mixture every 10 minutes.
Step 8: Whisk ¼ cup honey and the rest of the balsamic vinegar lemon mixture (about 3 tbsp) in another small bowl, then brush the breast side. Roast the duck for 40 minutes more, brushing the breast every 10 minutes. If desired, broil the duck in the last 10 to 15 minutes of cooking.
Step 9: Allow the duck to sit for about 15 minutes before removing and discarding the lemon from the cavity. Slice and serve. Enjoy!
