Roast Duck With Balsamic Vinegar & Honey Glaze

Recipe by DiscoverDuck
READY IN: 1hr 40mins


  • 1
    whole duck, from maple leaf farms defrosted, giblets removed
  • salt and pepper, To Taste
  • 10
    tablespoons balsamic vinegar
  • 2
    teaspoons balsamic vinegar
  • 14
    cup honey
  • 12
    teaspoon black pepper, freshly ground
  • 12


  • 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.