Roast Duck with Balsamic Vinegar Honey Glaze
Elevate your dining experience with this elegant Roast Duck with Balsamic Vinegar Honey Glaze, a dish that combines crispy, golden-brown skin with tender, flavorful meat infused with the perfect blend of sweet, tangy, and savory notes. This gourmet-style recipe features a rich glaze made with balsamic vinegar, honey, fresh orange juice, soy sauce, and minced garlic, offering a delightful caramelized finish. Aromatic thyme sprigs add depth to the duck, which is slow-roasted to render fat and ensure a beautifully crisp exterior. Perfect for special occasions or an indulgent dinner, this recipe is surprisingly approachable with just 20 minutes of prep time and straightforward steps. Serve this show-stopping roast duck alongside roasted vegetables or a refreshing salad for a stunning and unforgettable meal.
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Recipe Information
Ingredients
- 1 whole duck (approximately 5 lbs)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cups balsamic vinegar
- 0.25 cups honey
- 0.25 cups orange juice
- 1 tablespoon soy sauce
- 3 garlic cloves, minced
- 4 fresh thyme sprigs
Instructions
Preheat your oven to 375°F (190°C).
Remove any giblets from the duck cavity, rinse the duck under cold water, and pat it dry with paper towels.
Using a sharp knife, score the skin of the duck in a crisscross pattern, being careful not to cut into the meat. This will help render the fat and crisp the skin.
Season the duck generously with salt and pepper both inside and out. Place the thyme sprigs inside the cavity.
Place the duck breast-side up on a rack in a roasting pan. Roast in the preheated oven for 90 minutes.
While the duck is roasting, prepare the glaze by combining balsamic vinegar, honey, orange juice, soy sauce, and minced garlic in a small saucepan. Heat over medium heat and simmer until the glaze thickens slightly, about 10 minutes. Remove from heat and set aside.
After 90 minutes, carefully remove the duck from the oven. Use a basting brush to generously coat the duck with the balsamic honey glaze.
Return the duck to the oven and roast for an additional 20–30 minutes, or until the internal temperature of the thickest part of the breast reads 165°F (74°C) and the skin is golden brown and crispy.
Remove the duck from the oven and let it rest for 10 minutes before carving.
Serve the roast duck with the remaining glaze drizzled on top or on the side. Pair with roasted vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 21.2 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
