Viral Christmas Recipe: Roasted Duck
If you’re looking to impress your guests or elevate your dinner table, look no further than this Roasted Duck with Honey-Balsamic Glaze. This succulent dish is bursting with flavor and easy to prepare, making it a fantastic choice for special occasions or a delightful weekend dinner.
Why Choose Roasted Duck?
Duck is a flavorful alternative to traditional meats like chicken or turkey. When roasted to perfection, it becomes incredibly tender with crispy skin, making it a gourmet meal that’s surprisingly accessible. Plus, the sweet and tangy honey-balsamic glaze takes it to the next level, adding a rich depth of flavor.
Ingredients You’ll Need
To create this mouthwatering dish, gather the following ingredients:
For the Duck:
- 1 whole Pekin duck (about 6 lbs)
- Salt (to taste)
- 5 garlic cloves, chopped
- 1 lemon, chopped
For the Honey-Balsamic Glaze:
- ½ cup balsamic vinegar
- Juice of 1 lemon
- ¼ cup honey
Step-by-Step Instructions
1. Thaw and Prep the Duck
If you have a frozen duck, defrost it in the refrigerator for a couple of days. Once thawed, remove the duck from the fridge 30 minutes before cooking to let it come to room temperature.
2. Preheat Your Oven
Set your oven to 350°F (175°C) and prepare a large roasting pan with a rack. This allows the fat to drip off the duck during cooking.
3. Clean and Season the Duck
- Remove any giblets from the duck and rinse it thoroughly with cold water. Pat it dry with paper towels.
- Score the skin on the breast in a diamond pattern to help the fat render while cooking.
- Generously season the inside and outside of the duck with salt.
- Stuff the cavity with chopped garlic and lemon. Tie the legs with butcher’s twine to keep the stuffing inside.
4. Roast the Duck
- Place the duck breast side up on the rack and roast for 40 minutes.
- Flip the duck breast side down and continue roasting for another 20–40 minutes, checking the internal temperature. You want it to reach about 140°F.
5. Drain the Fat
Once the duck is nicely roasted, carefully remove it from the oven and drain the rendered fat into a bowl (save it for later—it’s great for cooking!).
6. Prepare the Glaze
In a bowl, mix together ½ cup balsamic vinegar, the juice of 1 lemon, and ¼ cup honey. Brush this glaze over the duck, focusing on the scored breast.
7. Finish Roasting
- Roast the duck breast side up for another 20 minutes, brushing with the glaze every 10 minutes. For an extra touch, add more honey to thicken the glaze if desired.
- If you want crispy skin, broil the duck for 5–10 minutes but keep an eye on it to prevent burning.
8. Rest and Serve
Remove the duck from the oven when the internal temperature reaches 155°F. Let it rest for about 15 minutes before carving. Discard the lemon and garlic before serving.
Serving Suggestions
This roasted duck pairs wonderfully with sides like roasted vegetables, creamy mashed potatoes, or a fresh green salad. Don’t forget to drizzle any remaining honey-balsamic glaze on top for an extra burst of flavor!
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