Classic Balsamic Glazed Duck

Why You’ll Love This Recipe

I love how this recipe brings out the natural richness of duck while balancing it with a bright, tangy balsamic glaze. The slow roasting technique renders out the fat for incredibly crispy skin, and the garlic and lemon inside the cavity subtly infuse the meat with flavor. It’s methodical and takes time, but every step brings it closer to perfection. And the glaze? It’s glossy, sticky, and absolutely irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the duck:

• Salt to taste (for seasoning inside and out)

• 6 lb whole Pekin duck

For the cavity:

• 5 garlic cloves, smashed

• 1 small lemon, halved

For the balsamic glaze:

• 1 fl oz fresh lemon juice

• 1/2 cup balsamic vinegar (aged preferred)

• 1/4 cup honey

Directions

1. I remove the duck from the refrigerator about 30 minutes before roasting to let it come to room temperature. This helps it cook more evenly. While I wait, I preheat the oven to 350°F (175°C).

2. I rinse the duck under cold water and pat it completely dry with paper towels—this step is crucial for crispy skin. Then I score the skin in a crosshatch pattern, being careful not to cut into the meat, and poke through the fatty areas to help the fat render out while roasting.

3. I season the duck inside and out with salt, stuff the cavity with the smashed garlic and lemon halves, and tie the legs together with kitchen twine for even roasting.

4. I place the duck breast-side up in a roasting pan and roast it for 40 minutes. Then, I carefully flip it breast-side down and roast for another 20–40 minutes, until the internal temperature in the thigh reaches 140°F (60°C).

5. While the duck roasts, I whisk together the balsamic vinegar, lemon juice, and honey to make the glaze. I set it aside until the duck is ready for finishing.

6. Once the duck reaches 140°F, I remove it from the oven and carefully transfer it to a cutting board. I pour off the rendered duck fat (and save it—it’s amazing for future cooking), then wipe out any burnt drippings from the pan.

7. I return the duck to the pan breast-side up, brush it generously with the glaze, and roast it for another 20 minutes at 350°F. I brush every 10 minutes at first, then every 5 minutes during the final 20 minutes to build up a glossy, flavorful coating. I aim for a final internal temp of 155°F (68°C).

8. If the skin isn’t crisp enough, I pop the duck under the broiler for 5–10 minutes, watching carefully to avoid burning.

9. I let the duck rest for 15 minutes before carving. I remove the lemon and garlic from the cavity, slice it into serving portions, and serve it warm while the glaze is still beautifully glossy.

Servings and timing

This recipe serves 4 people and takes approximately 3 hours and 45 minutes in total, including both preparation and cooking. I allow about 1 hour and 15 minutes for prep and 2 hours 30 minutes for roasting and finishing.

Variations

• Add herbs to the cavity: Sometimes I include fresh rosemary or thyme with the garlic and lemon for extra aroma.

• Use a flavored balsamic: I’ve tried this with fig or pomegranate balsamic for a different twist on the glaze.

• Spice up the glaze: A pinch of crushed red pepper or a little grated ginger gives the glaze a subtle heat and extra depth.

• Make it citrus-forward: Swapping the lemon for orange in both the cavity and glaze creates a sweeter, citrus-heavy profile.

• Duck breasts only: If I don’t want to roast a whole duck, I use the same glaze on pan-seared duck breasts and finish them in the oven.

Storage/Reheating

I store leftover duck in an airtight container in the fridge for up to 3 days. To reheat without drying it out, I cover the duck pieces with foil and warm them in a 300°F oven for about 15 minutes. The glaze may thicken a bit, but it still tastes amazing. I also freeze carved duck for up to 2 months and thaw it in the fridge overnight before reheating.

FAQs

What kind of duck should I use?

I prefer Pekin duck because it’s tender and not overly gamey. A 6 lb bird usually serves 2–3 people generously or 4 with sides.

Do I have to score the skin?

Yes, scoring helps the fat render out and makes the skin crisp up beautifully. Just be sure not to cut into the meat beneath the skin.

Can I make the glaze ahead of time?

Absolutely. I often make the glaze a day ahead and store it in the fridge. I rewarm it gently before brushing it on the duck.

What can I do with leftover duck fat?

Duck fat is excellent for roasting potatoes, sautéing vegetables, or making flaky pie crusts. I always save it in a jar in the fridge.

Can I make this with duck breasts only?

Yes, and it’s much quicker. I pan-sear the breasts skin-side down, finish them in the oven, and brush with the glaze during the last few minutes of cooking.

Conclusion

This Classic Balsamic Glazed Duck is a showstopper of a recipe that delivers deep flavor, crispy skin, and a stunning presentation. It’s ideal for holidays or any time I want to elevate dinner with something memorable. The process is slow and deliberate, but the result is more than worth it—a perfect balance of rich duck and bright, tangy glaze in every bite.

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