Prep Time: 20 mins | Cook Time: 3 hrs | Total Time: 3 hrs 20 mins | Yield: 6 Servings
This recipe is a bit challenging, but I promise you that it is worth all your time and effort! You are more than welcome to tweak this recipe to your liking. Have a blessed day, friends. Enjoy!
Ingredients:
Roast Duck
5 garlic cloves chopped
salt
1 lemon small or medium, chopped
6 pounds whole Pekin duck
Glaze
1 lemon, freshly squeezed juice
¼ c honey
½ c balsamic vinegar
Directions:
Defrost the frozen duck at room temperature 30 minutes before the cooking time.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
For the Duck:
Discard the giblets of the duck, then rinse it with cold water. Use paper towels to pat it dry.
Make a diamond pattern to the skin of the duck by scoring it. Use the tip of the knife to poke the fatty sides of the duck.
Rub with a generous amount of salt all over the duck as well as the insides.
Add lemon slices and 5 garlic cloves inside the duck. Use kitchen twine to tie the legs of the duck.
To Roast the Duck:
Lay the duck into a roasting pan breast side up.
Place it inside the preheated oven and roast for about an hour.
Turn the duck and roast the other side for another 40 minutes.
Remove the duck from the oven and transfer it onto a clean large plate.
Add lemon juice and ½ cup of balsamic vinegar in a mixing bowl. Stir until well blended.
Brush the duck with the mixture all over.
Put it back inside the oven and roast for another 40 minutes. Make sure to brush it with the balsamic mixture from time to time.
In another mixing bowl, add 3 tbsp of balsamic vinegar mixture and ¼ cup of honey. Stir until well blended.
Brush the duck with the mixture and roast for 40 minutes more.
Remove the duck from the oven and let it rest at room temperature for about 15 minutes.
Serve and enjoy!
Nutrition Facts:
Calories 2862 Fat 267g 411% Saturated Fat 89g 556% Cholesterol 517mg 172% Sodium 438mg 19% Potassium 1558mg 45% Carbohydrates 29g 10% Fiber 1g 4% Sugar 23g 26% Protein 79g 158% Vitamin A 1145IU 23% Vitamin C 48.8mg 59% Calcium 104mg 10% Iron 17mg 94%
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