ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE

Roast Duck With Balsamic Vinegar & Honey Glaze image

Provided by DiscoverDuck

Categories Whole Duck

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

Previous Next

1 whole duck, from maple leaf farms defrosted, giblets removed
salt and pepper, To Taste
10 tablespoons balsamic vinegar
2 teaspoons balsamic vinegar
1/4 cup honey
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red wine vinegar

Steps:

Preheat oven to 425°F.
Remove (thawed) 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.
Rake 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 tablespoons 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 tablespoons. 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.