Honey-Glazed Duck Recipe

Name: Honey-Glazed Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ducks (about 5 pounds each); Coarse sea salt and freshly ground pepper to taste; 1/2 cup celery leaves, chopped; 2 small carrots, chopped; 1 small onion, quartered; 2 cloves garlic, peeled and halved; 1 small bunch fresh thyme; 1 cup dry white wine; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 3 teaspoons chopped fresh thyme leaves; Sprigs of thyme to garnish the ducks

Servings: persons

2 ducks (about 5 pounds each)
Coarse sea salt and freshly ground pepper to taste
1/2 cup celery leaves, chopped
2 small carrots, chopped
1 small onion, quartered
2 cloves garlic, peeled and halved
1 small bunch fresh thyme
1 cup dry white wine
2 tablespoons balsamic vinegar
2 tablespoons honey
3 teaspoons chopped fresh thyme leaves
Sprigs of thyme to garnish the ducks

1
1. Remove the fat from the ducks' cavities and cut off the extra skin on the tail end. Put the fat and skin in a small saucepan and render it.
2
2. Meanwhile, prick the ducks all over with the prongs of a fork. Season the cavities and the skin with salt and pepper, rubbing it evenly all over. Put the celery leaves, carrots, onion, garlic and thyme in each cavity. Put the ducks breast side up on racks in large baking pans. Pour about an inch of water in each pan and cover them tightly, first with kitchen parchment, then foil, making sure very little steam can escape. The foil should puff up as the duck steams. The skin of the duck will be very soft and tender.
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3. Preheat the oven to 425 degrees. Combine the wine, vinegar, honey and thyme leaves in a small saucepan and cook over low heat to dissolve the honey. Put the ducks on racks set in baking pans (you can use the same pans used for steaming) and roast for 30 minutes. Brush with the warm wine and honey mixture and reduce heat to 375 degrees. Brush the ducks repeatedly for the next 15 minutes until they are the color of dark mahogany. You should be left with half the basting liquid.
4
4. When the ducks are browned, let them rest in a warm place for five minutes. Cut them up and arrange the pieces on a warm serving platter. Bring the remaining basting liquid to a boil and pour it over the duck pieces. Garnish with sprigs of thyme and serve.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ducks (about 5 pounds each), Coarse sea salt and freshly ground pepper to taste, 1/2 cup celery leaves, chopped, 2 small carrots, chopped, and more.

Yes, Honey-Glazed Duck falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey-Glazed Duck

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