Somethings not tasting right? Or that's what we're told. But don't worry, we're making something new & delicious just for you!

Whole Roast Duck with Balsamic Vinegar & Honey Glaze

Whole Roast Duck with Balsamic Vinegar & Honey Glaze

 

serves 4 people

Prep time : 30 minutes

Cooking time : 90 minutes

Ingredients

1 Whole duck

To Taste Salt and Pepper

12 tablespoons balsamic Vinegar

1/4 cup Honey

1/2 tsp. Black Pepper, freshly ground

1/2 tsp. Balsabamo-12 Balsamic Vinegar

 

Method

  1. Preheat oven to 425°F. Remove duck from bag and rinse under cold water. Generously season duck cavity and skin with salt and pepper. Tie legs together with string. Roast duck, breast-side up, for 20 minutes. Remove duck from oven. Prick skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
  2. While duck is roasting, combine 10 Tbsp. balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 Tbsp. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.)
  3. When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.

For an alternative to traditional duck with orange sauce, use this recipe's tangy balsamic vinegar and honey glaze.

 

Recipe Credit  - http://www.mapleleaffarms.com/duck/recipe/86/whole-roast-duck-with-balsamic-vinegar-and-honey-glaze/

You must be logged in to post a comment.

click here to log in

Latest Blogs
Grilled Swordfish with Eggplant-and-Pepper Salad
Grilled Swordfish with Eggplant-and-Pepper Salad
Mala Markus Jul, 19

While the swordfish grills, chop the eggplants into bite-size piec...

Read more
Red Snapper Veracruz - (Mexican)
Red Snapper Veracruz - (Mexican)
Marcus Mathew Jul, 19

A low-fat, low-calorie main entree originating from Veracruz, Mexi...

Read more
Spiced roast poussin with saffron, garlic yoghurt
Spiced roast poussin with saffron, garlic yoghurt
Mala Markus Jul, 16

Place the poussin, breast side up and side by side in a roasting t...

Read more
Texas Oven-Roasted Black Angus Beef Brisket
Texas Oven-Roasted Black Angus Beef Brisket
Mark McNaughton Apr, 19

Add beef stock and enough water to yield about 1/2 inch of liquid ...

Read more
Slow-Cooker-Coffee-Braised Brisket With Potatoes And Carrots
Slow-Cooker-Coffee-Braised Brisket With Potatoes And Carrots
Anita McLeod Feb, 20

In a small bowl, whisk together the tomato paste, coffee, Worceste...

Read more
Lime-Seared Scallops In Lemongrass Broth Recipe
Lime-Seared Scallops In Lemongrass Broth Recipe
Aileen Cena , inspired by a recipe from by Liz Neumark Feb, 15

Cook the scallops on one side for about 2 minutes, or until they a...

Read more
Mussel & Swiss Chard Soup Recipe
Mussel & Swiss Chard Soup Recipe
Sara Al Maaki , inspired by the recipe by Molly Quirk Jan, 15

Cook foie gras just until lightly browned on the bottom, 15 to 45 ...

Read more

Our Brands