For full blog post, click here.
For the full blog post, click here.
- 6 lb whole duck
- 3 Tbsp minced garlic
- 2 lemons
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- foil or butcher’s twine
- If the duck is frozen, defrost and bring to room temperature
- Preheat oven to 350 degrees
- Remove giblets from the inside of duck. Rinse the duck, inside and out, with cold water. Pat duck dry with paper towels.
- Score the duck’s skin on the breast side in a diamond pattern. Poke the fatty parts of the duck with the tip of a knife to ensure the fat will be released when cooking.
- Season the duck very liberally with salt, inside the cavity and on the outside. Place the duck, breast side up.
- Fill cavity with garlic and 1 lemon (sliced). Fold the flaps of skin inward to hold the garlic and lemon in the cavity. Tie the duck legs with pitcher’s twine or with rolled foil.
- Place the bird, breast side up, in a large roasting pan with a rack (this helps keep the duck separate from the fat drippings. Roast for 1 hour at 350 degrees.
- After 1 hour, flip the duck, breast side down, and roast for 40 minutes at 350 degrees.
- In a small bowl, combine the balsamic vinegar with the juice from the second lemon. Flip the duck back to breast side up, and brush the mixture over the duck. Cook for another 40 minutes, brushing the duck with the mixture every 10 minutes.
- In a separate bowl, combine the honey and the remainder of the balsamic mixture. Brush the duck with the new mixture, and cook for 40 minutes. Brush every 10 minutes.
- When finished cooking, remove the duck from the oven and let stand for 15 minutes. Remove the lemon from the cavity. Carve, and serve! Quack Quack!
Recipe slightly adapted from Julia’s Album