SLOW-ROASTED BALSAMIC-GLAZED DUCK
For an elegant and easy-to-make holiday meal, chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar favors slow-roasted Pekin duck paired with savory vegetables.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Fit a large roasting pan with a rack. Place ducks on rack and prick duck skin all over with the tines of a fork, taking care not to pierce the flesh. Season ducks all over with sea salt; let stand 30 minutes.
- Meanwhile, chop duck wings and neck; set aside. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add duck wings and necks and cook, stirring, until browned. Separate and peel garlic cloves from 1 head of garlic; reduce heat to low and add fennel and garlic cloves. Cook, stirring, until vegetables are softened. Add stock and cook until reduced by half, about 40 minutes. Strain into a small saucepan; skim fat from surface. Set sauce aside.
- Halve remaining head of garlic and crush slightly. Divide lemon, thyme, and garlic evenly between duck cavities. Transfer duck to oven and roast, turning every 25 minutes, until duck begins to brown. Meanwhile, mix together vinegar and lemon juice. Once duck starts to brown, begin basting with vinegar mixture and cook until duck skin is dark brown and meat begins to come away from the breastbone, 2 to 3 hours total.
- Remove from heat and let duck stand for 15 minutes. Meanwhile, reheat sauce over medium heat until warmed through and reduced to desired consistency. Carve duck and serve with sauce.
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ridoy gaming
[email protected]I'm really disappointed with this recipe. I expected better from Alice Recipes.
Michelle Khaleesi
[email protected]This recipe is a waste of time and money. I'll never make it again.
Kamran Jutt
[email protected]I don't recommend this recipe. The duck was dry and the glaze was too sweet.
Eshak
[email protected]This recipe is way too complicated. I spent hours in the kitchen and the duck was still undercooked.
Shabir Sahil
[email protected]I'm not sure I cooked the duck long enough, because it was a bit tough. I'll try again next time.
Chevelle24
[email protected]This dish is a bit time-consuming, but it's perfect for a weekend meal.
Dan Mingo
[email protected]I had some trouble finding balsamic glaze at my local grocery store, but I'm glad I eventually found it. It really made the dish.
Lofer Khan
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Tyson Allison
[email protected]I'm not a big fan of duck, but I really enjoyed this dish. The glaze made all the difference.
Sfiso “Siah Icarus” Khalo
[email protected]This duck recipe is a keeper. It's definitely going into my regular rotation.
Jet Duez
[email protected]I've never cooked duck before, but this recipe made it easy. The instructions were clear and concise.
Joe Wilson
[email protected]This dish is perfect for a special occasion. It's sure to impress your guests.
Osman Bay
[email protected]I love the combination of sweet and savory in this dish. The balsamic glaze really makes the duck shine.
free fire lovers
[email protected]This recipe is a bit time-consuming, but it's worth it. The duck is incredibly tender and juicy.
Reynaldo Alegria
[email protected]I've made this dish several times and it always turns out perfect. The duck is always moist and flavorful, and the glaze is to die for.
Daniel Lansana
[email protected]This duck recipe is a must-try! The balsamic glaze adds a wonderful depth of flavor to the crispy skin.