Roast Duck With Balsamic Vinegar & Honey Glaze

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 whole duck, from maple leaf farms defrosted, giblets removed
• salt and pepper, to taste
• 10 tablespoons balsamic vinegar
• 2 teaspoons balsamic vinegar
• 1/4 cup honey
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon red wine vinegar

Recipe

• 1 preheat oven to 425°f.
• 2 remove (thawed) duck from bag and rinse under cold water.
• 3 generously season duck cavity and skin with salt and pepper. tie legs together with string.
• 4 roast duck, breast side up, for 20 minutes. remove duck from oven.
• 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 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 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.