| Ingredient | Quantity | Units |
|---|---|---|
| Whole Duck | 6 | Pound |
| Garlic | 5 | Clove |
| Lemon | 2 | Each |
| Balsamic Vinegar | 1/2 | Cup |
| Honey | 1/4 | Cup |
| Salt | ||
| Red Wine Sauce for Roasted Duck |
Cooking Time:
Total Time: 240 Minutes
Prep Time: 20 Minutes
Cook Time: 180 Minutes + Rest Time
Instructions
Step 1: Prep Duck
Fully defrost duck for 1-2 days in refrigerator.
Preheat oven to 350 degrees.
Remove giblets from inside duck.
Rinse inside and outside of duck in cold water.
Pat dry with paper towel.
Lightly score skin on breast side in diamond pattern.
Avoid cutting meat.
Roughly 1-inch diamonds.
Using knife, poke holes in fatty parts of duck (where leg connects to body).
Step 2: Season Duck
Roughly chop 5 garlic cloves.
Slice 1 lemon into 1/4-inch slices.
Season entire duck generously with salt including cavity.
Add chopped garlic cloves to cavity.
Add lemon slices to cavity.
Fold cavity skin inwards towards garlic and lemon.
Tie duck legs together with butcher twine.
Step 3: Roast Duck - Part 1 - Breast Side Up
Place duck, breast side up, on large roasting pan.
Ensure duck is lifted up slightly from bottom of pan to allow fat to drip below duck.
Use a roasting rack.
Roast duck, breast side up, for 1 hour at 350 degrees.
Step 4: Roast Duck - Part 2 - Breast Side Down
Remove duck, flip, roast breast side down for 40 minutes at 350.
Step 5: Make Roasting Sauces.
While duck roast breast side down, make 2 roasting sauces.
Sauce 1
In a small bowl, combine:
- 1/2 cup balsamic vinegar
- Juice from 1 lemon.
Sauce 2
In another small bowl, combine:
- 1/4 cup honey
- 3 tablespoons balsamic sauce (Sauce 1).
Step 6: Brush Duck with Sauce 1 - Breast Side Up
Remove duck, flip.
Brush duck with balsamic sauce (Sauce 1).
Roast breast side up 40 minutes at 350.
Step 7: Brush Duck with Sauce 2 - Breast Side Up
Remove duck.
Brush with honey sauce (Sauce 2).
Roast breast side up for 40 minutes at 350.
Step 8: Final Roasting
Check internal temp.
Once internal temperature reaches 140 degrees, turn on broiler to brown outside.
Remove from oven once temp reaches 145 degrees.
Allow to rest for 20 minutes before carving.
Step 9: Make Red Wine Sauce
While duck rests, make Red Wine Sauce.
See recipe for Red Wine Sauce.
Step 10: Finish and Serve
Carve duck and serve with Red Wine Sauce.
Recommended Pairings
Red Wine Sauce for Roasted Duck
Categories:
Poultry
Recipe inspired by: