Description
Succulent roast duck shines with a luxurious honey-balsamic glaze that elevates this French-inspired classic. Rich, caramelized flavors and crispy skin make this dish a memorable centerpiece you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 6 lb (2.7 kg) whole Pekin duck
- 1 small or medium lemon, chopped
- 5 garlic cloves, chopped
Seasoning:
- Salt (amount not specified)
Glaze Ingredients:
- ½ cup (120 ml) balsamic vinegar
- ¼ cup (60 ml) honey
- Juice of 1 lemon
Instructions
- Safely thaw the frozen duck in the refrigerator for 48 hours, then allow it to sit at room temperature for 30 minutes before preparation.
- Preheat the oven to 350°F (175°C) and position a rack inside a large roasting pan.
- Clean the duck thoroughly by removing the giblets, rinsing the interior and exterior, and patting completely dry with paper towels.
- Using a sharp knife, create a precise diamond-shaped scoring pattern across the skin to help render fat and promote crispy texture.
- Carefully puncture the fatty areas of the duck to encourage fat release during roasting.
- Season the duck generously with salt, covering both the interior cavity and external skin.
- Stuff the duck’s cavity with whole garlic cloves and fresh lemon wedges.
- Truss the duck’s legs securely using kitchen twine to ensure even cooking.
- Position the duck breast-side up in the prepared roasting pan and cook for 40 minutes.
- Carefully flip the duck breast-side down and continue roasting for an additional 20-40 minutes, monitoring the internal temperature.
- Prepare the honey-balsamic glaze by whisking together balsamic vinegar, fresh lemon juice, and honey until well combined.
- When the internal temperature reaches 140°F (60°C), flip the duck breast-side up and begin glazing.
- Brush the duck with the prepared glaze every 10 minutes during the next 40 minutes of roasting.
- For extra crispy skin, broil the duck for 5-10 minutes, watching carefully to prevent burning.
- Remove the duck from the oven when the internal temperature reaches 155°F (68°C) and allow it to rest until it naturally increases to 165°F (74°C).
- Discard the lemon and garlic, carve the duck carefully, and serve immediately.
Notes
- Defrost duck slowly in the refrigerator for even thawing, allowing 2-3 days for a completely frozen bird.
- Score duck skin in diamond pattern to help render fat and create a crispy, golden exterior during roasting.
- Room temperature duck ensures more even cooking and prevents uneven temperature distribution.
- Basting with honey-balsamic glaze every 10 minutes creates a rich, caramelized coating that enhances flavor and appearance.
- Internal temperature is crucial: remove duck at 155°F and let it rest to reach final 165°F for perfectly cooked, juicy meat.
- Stuffing with aromatics like garlic and lemon infuses subtle, complementary flavors throughout the roasting process.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 582 kcal
- Sugar: 15 g
- Sodium: 721 mg
- Fat: 42 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 180 mg