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Classic Balsamic Glazed Duck

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This classic balsamic glazed duck features crispy skin, juicy meat, and a tangy-sweet glaze made with honey, lemon, and aged balsamic. A stunning main for any special occasion.

  • Author: Ella
  • Prep Time: Dry skin is essential for crispiness—pat well and don’t rush. Save rendered duck fat for roasting potatoes or vegetables. Always cook by temperature, not time; ovens vary.
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 3 hours 45 minutes
  • Category: 4 servings
  • Method: Roasting
  • Cuisine: Classic European
  • Diet: Gluten Free

Ingredients

This classic balsamic glazed duck features crispy skin, juicy meat, and a tangy-sweet glaze made with honey, lemon, and aged balsamic. A stunning main for any special occasion.

Instructions

For the Duck

Salt, to taste (inside and out)

1 whole 6 lb Pekin duck

For the Cavity

5 garlic cloves, smashed

1 small lemon, halved

For the Balsamic Glaze

½ cup balsamic vinegar (aged preferred)

¼ cup honey

1 fl oz fresh lemon juice

Notes

1. Prep the Duck

Remove duck from the fridge 30 minutes before cooking.

Preheat oven to 350°F (175°C).

Rinse duck and pat completely dry.

Score skin in a shallow crosshatch (don’t cut into meat) and prick fatty areas to help render fat.

Season generously inside and out with salt.

Stuff cavity with garlic and lemon; tie legs with kitchen twine.

2. Start Roasting

Place duck breast-side up on a roasting pan.

Roast 40 minutes at 350°F to begin rendering fat.

3. Flip & Continue

Carefully flip duck breast-side down and roast 20–40 minutes, until the thickest part of the thigh reaches 140°F (60°C).

4. Make the Glaze

Whisk balsamic vinegar, honey, and lemon juice until smooth. Set aside.

5. Degrease the Pan

Remove duck to a board. Pour off rendered duck fat (save it!).

Wipe pan clean to prevent burning.

6. Glaze & Finish

Return duck breast-side up to the clean pan.

Brush generously with glaze and roast 20 minutes at 350°F, brushing every 10 minutes.

For the final 20 minutes, brush every 5 minutes to build a glossy, caramelized coating.

Target internal temp: 155°F (68°C).

If needed, broil 5–10 minutes for extra crispness (watch closely).

7. Rest & Carve

Rest duck 15 minutes.

Remove garlic and lemon, carve, and serve warm with extra glaze.

Find it online: http://elladishes.com/classic-balsamic-glazed-duck/