serves 4 people
Prep time : 30 minutes
Cooking time : 90 minutes
To Taste Salt and Pepper
1/4 cup Honey
1/2 tsp. Black Pepper, freshly ground
- 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.
- 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.)
- 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/