Roast Duck With Balsamic Vinegar & Honey Glaze

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Remove (thawed) duck from bag and rinse under cold water.

3. 3

   Generously season duck cavity and skin with salt and pepper. Tie legs together with string.

4. 4

   Roast duck, breast side up, for 20 minutes. Remove duck from oven.

5. 5

   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.

6. 6

   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.).

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.