Description
Succulent roast duck with honey-balsamic glaze showcases French culinary excellence, delivering rich flavors through careful preparation. Crisp skin and tender meat promise a memorable dining experience you will savor completely.
Ingredients
Scale
- 6 lb (2.7 kg) whole Pekin duck
- 1 small or medium lemon, chopped
- 5 garlic cloves, chopped
- ½ cup (120 ml) balsamic vinegar
- ¼ cup (60 ml) honey
- Juice of 1 lemon
- Salt (to taste)
Instructions
- Preparation: Thaw duck in refrigerator for 48 hours, then rest at room temperature for 30 minutes. Preheat oven to 350°F (175°C) with rack positioned in large roasting pan.
- Cleaning and Scoring: Remove giblets, rinse duck inside and out, pat completely dry. Create precise diamond-shaped scoring pattern on skin to enhance fat rendering and promote crispy texture. Puncture fatty areas to encourage fat release.
- Seasoning and Stuffing: Generously salt duck’s cavity and external skin. Stuff interior with whole garlic cloves and fresh lemon wedges. Truss legs securely using kitchen twine to ensure uniform cooking.
- Initial Roasting: Place duck breast-side up in roasting pan. Cook for 40 minutes, then carefully flip breast-side down and continue roasting for additional 20-40 minutes, monitoring internal temperature.
- Honey-Balsamic Glaze: Whisk balsamic vinegar, lemon juice, and honey until well combined. When internal temperature reaches 140°F (60°C), flip duck breast-side up and begin glazing.
- Finishing and Glazing: Brush duck with prepared glaze every 10 minutes during final 40 minutes of roasting. For extra crispy skin, broil for 5-10 minutes, watching carefully to prevent burning.
- Resting and Serving: Remove duck from oven when internal temperature reaches 155°F (68°C). Allow to rest until temperature naturally increases to 165°F (74°C). Discard lemon and garlic, carve carefully, and serve immediately.
Notes
- Prevent Fat Splatter: Cover the bottom of the roasting pan with aluminum foil to catch excess fat and make cleanup easier.
- Maximize Crispiness: Ensure the duck skin is completely dry before scoring and seasoning to achieve a perfectly crisp exterior.
- Temperature Precision: Use a reliable meat thermometer to accurately monitor the internal temperature for perfectly cooked, juicy meat.
- Resting is Crucial: Let the duck rest after cooking to allow juices to redistribute, ensuring each slice remains tender and flavorful.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 580
- Sugar: 14 g
- Sodium: 250 mg
- Fat: 42 g
- Saturated Fat: 11 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 100 mg