The Best Roasted Duck Recipe – Learn Like a Pro : Ever pondered over duck cooking? It’s a lot easier than most people realise. This roast duck boasts crispy skin, juicy, tender meat, and a gorgeous roasted appearance thanks to the honey-balsamic glaze. Ideal main dish for the holidays, or something you can prepare for a special event at any time.
The Best Roasted Duck Recipe – Learn Like a Pro
This dish has a stunning appearance and is ideal for any special occasion. With Thanksgiving approaching, it will look amazing as part of any menu (see out my list of the 50 greatest Thanksgiving recipes) or as a dinner option for Christmas and New Year’s Eve. I did not want a sweet duck, thus the honey-balsamic glaze in this recipe DOES NOT MAKE THE DUCK SWEET. It merely provides the duck skin a lovely crispiness and attractive appearance. You will load the duck cavity with garlic and lemon, giving your duck a highly savoury and moist flavour.
Ingredients
Roast Duck
- 6 lb whole Pekin duck
- salt
- 5 garlic cloves chopped
- 1 lemon small or medium, chopped
Glaze
- ½ cup balsamic vinegar
- 1 lemon , freshly squeezed juice
- ¼ cup honey
ALSO SEE
Instructions
HOW TO THAW FROZEN DUCK
In the event that you bought frozen duck, be sure to let it thaw in the fridge for a few days. Take the duck out of the refrigerator 30 minutes before cooking to bring it almost to room temperature after it has completely thawed (in the refrigerator).
PREHEAT THE OVEN TO 350 Fahrenheit
Set oven temperature to 350 degrees. A big roasting pan should be prepared with a roasting rack, which will allow the fat to drip underneath the duck and lift it off the pan’s bottom.
PREPARE THE DUCK
Take out the duck’s internal giblets. Rinse the duck under cold running water, both inside and out. Using paper towels, pat dry.
Place the duck onto the surface for work. Make sure you only cut the skin and not the flesh when you score the duck’s skin in a diamond pattern on the breast.
To guarantee fat release, prick the duck’s other fatty areas all over with the knife tip, paying particular attention to the areas with high fat content. The skin on the duck legs is rather thin, so you don’t need to probe them (save where the duck legs attach to the duck body). Sprinkle the duck all over, on the legs, skin, and inside the cavity with a liberal amount of salt. With the breast side up, place the duck.
Insert five finely sliced garlic cloves and a few lemon slices (for flavour only; you will throw them away after the duck is cooked). The skin of the duck will be flapping at both ends; tuck that skin inside to enclose the garlic and lemon. Use butcher’s string to bind the duck legs together.
NUTRITIONS
- Calories: Around 180-200 calories
- Protein: Approximately 20-25 grams
- Fat: Usually around 10-15 grams, with a significant portion being saturated fat
- Carbohydrates: Minimal, usually less than 1 gram
- Cholesterol: A significant amount, typically around 75-100 milligrams or more
- Sodium: Varies depending on seasoning, but can be moderate to high, especially if salt is used generously
FAQs
Why is the calorie amount in the Nutrition Section so huge?
The enormous number of calories (about 3,000 per serving) that you find on the nutrition label (the information is approximative on my website anyhow!) incorporate a substantial portion of the duck fat that is generated during roasting. This fat is rendered and then taken from the roasting pan; you will not consume it with the duck. However, you can reserve it and cook some potatoes or eggs with it over the next few days.
Ducks are not all the same size. The recipe calls for a 6-pound duck as specified. Should your duck weigh half that amount (3 pounds), modify the cooking times by half. As a guide, use a meat thermometer.
Looking for Thanksgiving side dishes to serve with duck?
I’ve put together a thorough recipe collection with 60 Thanksgiving side dishes that are easily sorted by component, like broccoli, asparagus, green beans, butternut squash, sweet potatoes, Brussels sprouts, potatoes, and spaghetti squash. It’s a fantastic tool to go through if you need last-minute holiday inspiration! These side dishes are perfect for Christmas and New Year’s Eve as well.
Looking for a complete Thanksgiving menu?
I’ve included everything in my collection of 50 Best Thanksgiving Recipes (The Complete Holiday Menu), which features recipes for pasta, main courses, desserts, appetisers, side dishes, salads and even breakfast with a fall theme. I’ve been publishing recipes since 2012, so these Thanksgiving dishes are tried-and-true and have been reader favourites for years. Enjoy this holiday dinner.
