Roast Duck With Balsamic Vinegar Honey Glaze

Great whole duck recipe for the holidays using maple leaf farms duck. Garnish this beautiful bird with fresh herbs.

Preheat oven to 425f.

Remove duck from bag and rinse under cold water.

Generously season duck cavity and skin with salt and pepper.

Tie legs together with string.

Roast duck , breast side up , for 20 minutes.

Remove duck from oven.

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.

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.

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 imm.

whole duck, salt and pepper, balsamic vinegar, honey, black pepper, red wine vinegar