Description
This Roast Duck recipe delivers a beautifully roasted whole Pekin duck with juicy meat and crispy skin, enhanced by a sweet and tangy honey-balsamic glaze. It’s a perfect centerpiece for special occasions like Thanksgiving, Christmas, or New Year’s Eve, boasting rich flavors and an impressive presentation.
Ingredients
Scale
Main Ingredients
- 6 lb whole Pekin duck
- Salt, to taste
- 5 garlic cloves, chopped
- 1 lemon, small or medium, chopped
- 1/2 cup balsamic vinegar
- 1 lemon, freshly squeezed juice
- 1/4 cup honey
Instructions
- Prepare the Duck: Rinse the whole Pekin duck under cold water and pat dry thoroughly with paper towels. Remove any excess fat from the cavity and prick the skin all over with a fork or skewer to help the fat render during roasting.
- Season and Stuff: Generously salt the duck inside and out. Stuff the cavity with the chopped garlic and chopped lemon pieces to infuse flavor during roasting.
- Make the Glaze: In a small bowl, combine the balsamic vinegar, freshly squeezed lemon juice, and honey. Stir well until fully blended to create a smooth glaze.
- Preheat Oven and Roast: Preheat your oven to 325°F (160°C). Place the duck breast-side up on a rack in a roasting pan to allow air circulation underneath and fat drainage.
- Initial Roasting: Roast the duck for about 2 hours, basting every 30 minutes with the honey-balsamic glaze to develop a rich, caramelized coating.
- Increase Temperature for Crisping: Increase the oven temperature to 425°F (220°C) and continue roasting the duck for an additional 20-30 minutes to crisp the skin, basting once more with the glaze during the last basting.
- Rest the Duck: Remove the duck from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Serve: Carve the duck and serve with your favorite side dishes. The glossy honey-balsamic skin and aromatic meat will be the highlight of your meal.
Notes
- This detailed recipe includes step-by-step photos to guide you through roasting a whole duck in the oven successfully.
- The honey-balsamic glaze creates a beautiful roasted look and adds a perfect balance of sweetness and tang.
- Ideal as a main dish for special occasions and holidays like Thanksgiving, Christmas, and New Year’s Eve.
- Ensure the duck skin is thoroughly dried before roasting to achieve maximum crispiness.
- Pricking the skin before roasting helps render out excess fat, leading to a lighter, crispier skin.
Nutrition
- Serving Size: 1 serving
- Calories: 2862 kcal
- Sugar: 23 g
- Sodium: 438 mg
- Fat: 267 g
- Saturated Fat: 89 g
- Unsaturated Fat: 178 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 79 g
- Cholesterol: 517 mg
